| Property | Value |
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| rdfs:label | |
| rdfs:comment | - Pepperoni Hopple-Popple
* 2 1/2 C. Frozen Shredded Hash Brown potatoes
* 1/3 C. Chopped Onion
* 3 Tbsp. butter or margarine
* 5 eggs
* 1/2 C. milk
* 1 T. Italian seasoning
* 1/2 T. salt
* 1/2 T. pepper
* 25 Slices Pepperoni
* 1 C. (4 Oz.) Shredded Mexican Cheese Blend in a Large Skillet, Cook potatoes And Onion in butter Until Tender And Lightly Browned. in a Bowl, Beat eggs, milk, Italian Seasonings, salt And pepper. Pour Over Potato Mixture. Sprinkle With Pepperoni. Makes 6 Servings
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| dcterms:subject | |
| abstract | - Pepperoni Hopple-Popple
* 2 1/2 C. Frozen Shredded Hash Brown potatoes
* 1/3 C. Chopped Onion
* 3 Tbsp. butter or margarine
* 5 eggs
* 1/2 C. milk
* 1 T. Italian seasoning
* 1/2 T. salt
* 1/2 T. pepper
* 25 Slices Pepperoni
* 1 C. (4 Oz.) Shredded Mexican Cheese Blend in a Large Skillet, Cook potatoes And Onion in butter Until Tender And Lightly Browned. in a Bowl, Beat eggs, milk, Italian Seasonings, salt And pepper. Pour Over Potato Mixture. Sprinkle With Pepperoni. Cover And Cook on Medium-Low Heat For 10 to 12 Minutes or Until eggs Are Set. Remove From Heat. Sprinkle With Cheese; Cover And Let Stand For 2 Minutes. Cut Into Wedges. Makes 6 Servings
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