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Hopel popel

Basic recipe
Recipe prepared by: Neli Selan Published: 14. 02. 2020
potatoes
bacon
pork tenderloin
Carniolan sausages
leek
eggs
milk
chives
salt
pepper
Preparation time 40 min
+ -
Serving size per 5 persons
Suitable for Omnivore
Meat dishes

Hopel popel

Quickly prepared rich meat-and-potato dish, perfect for a faster pace of life. In the past it was often on hotel menus – hotel Union, today is a part of projects Taste Ljubljana and » Uživam tradicijo - Enjoy tradition«.

Ingridients

  • 60 dag potatoes
  • 10 dag bacon (sliced)
  • 20 dag pork tenderloin
  • 1 par Carniolan sausages
  • 10 dag green part of the leek
  • 3 eggs
  • 3 tablespoons milk
  • a bouquet of chives
  • salt
  • pepper
  • oil
Meat dishes

Hopel popel

Quickly prepared rich meat-and-potato dish, perfect for a faster pace of life. In the past it was often on hotel menus – hotel Union, today is a part of projects Taste Ljubljana and » Uživam tradicijo - Enjoy tradition«.

Wash and cook potatoes with the peel. Cook it for about 20 minutes or depending of the size of the potatoes.

When cooked, peel and cut into slices.

Cook the Carniolan sausage in water.

Place the bacon slices on a plate lined with baking paper and bake in the microwave for 2 minute.

Grind the baked bacon.

Cut the pork tenderloin into smaller cubes.

Cut the leek into slices.

Finely chop the chives.

Cut the Carniolan sausage into thinner slices.

Roast the pork tenderloin with some fat in a pan, season with salt and pepper.

Add leek and Carniolan sausage into the mixture.

Bake everything well, add sliced potatoes into the mixture. Season it.

In the meantime mix milk, eggs, salt and pepper in a bowl.

Pour the mixture over the potatoes and meat and bake it in oven at 200 ℃. Bake for 10 minutes. When the mixture is baked, sprinkle with bacon and chives.

Recipe prepared by

Neli Selan

 All recipes

As a culinary instructor for students of hospitality and tourism, she is employed at BIC Ljubljana. Together with her students through the workshops Mom, Dad I am cooking on Saturday, she also inspire the children to cook. She has won a medal for excellence in culinary at the Euroskills international competition, and she is also very successful in passing on her experiences and knowledge from competitions to students. You can also find her culinary tips in the supplement Open Kitchen of newspaper NeDelo.

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