Hoppel-Poppel (Schnitzel Pancake) is a popular dish from Berlin, whose name is as cute as it is obscure. It is a good fit for a homey brunch. Since the potatoes are best when they are not freshly cooked, I recommend that you make them the night before.
1 1/2 pounds red or other low-starch potatoes, peeled and sliced
3/4 pound lean pork loin
1/4 cup vegetable oil
1 large yellow onion, peeled and finely chopped salt
freshly milled black pepper
1/4 teaspoon caraway seed
1/4 teaspoon ground marjoram
2 tablespoons snipped chives
1 tomato for garnish
2 to 3 gherkins for garnish
Scrub the potatoes with a brush and boil them in their skins until tender. Cool, peel, and cut into 1/2-inch slices.
Cut the meat into very small strips. Heat 2 tablespoons of the oil in a large nonstick skillet and sauté the onions until translucent. Add the meat and cook until nicely browned and cooked through. Season with salt and pepper. Remove from the skillet and keep warm.
Heat the remaining 2 tablespoons oil in the skillet and brown the potatoes on both sides. Season with salt, pepper, caraway, and marjoram. Toss carefully with the meat in a large bowl.
Lightly beat the eggs and stir in the chives. Season with nutmeg, salt, and pepper. Place the meat and the potatoes in the skillet, flatten them gently with a wooden spoon or a spatula, and pour the eggs over them. Cover and cook over low to medium heat until the eggs have set.
Wash, seed, and slice the tomato. Slide the pancake from the skillet onto a large round serving platter and garnish with tomato and gherkins. Serve at once.