Hoppel Poppel Tart

Hoppel Poppel is a traditional German-American breakfast scramble of potatoes, sausage, and onions. This version takes those same comforting flavors and bakes them into an elegant tart shell, turning a diner-style hash into something you’d serve at a brunch party.

The butter pastry gets blind-baked with weights until just golden, then brushed with egg white for a moisture barrier that keeps the crust crisp under the wet filling. The sausage and potato filling cooks in a skillet until the potatoes are fork-tender and the sausage is crumbled into small, flavorful bits throughout.

Fresh dill and mayonnaise stirred into the cooled filling are what make this tart special. The dill adds a bright, herby freshness that lifts the heavy potato and sausage, and the mayo binds everything together while adding a subtle richness.

Chef Tips

• Blind bake the shell completely before filling. An underbaked crust goes soggy under the potato filling.
• The egg white wash on the par-baked crust creates a waterproof seal. Don’t skip this step.
• Cool the filling to room temperature before spooning it into the shell. Hot filling in a baked crust turns the bottom soggy.
• Let the tart cool 10 minutes before removing the ring. The filling needs time to set so slices hold together.

Variations

• Use kielbasa or smoked sausage instead of breakfast sausage for a smokier flavor.
• Add shredded Gruyere or Swiss cheese to the filling for a cheesy version.
• Swap dill for chives and add a few dashes of hot sauce for a spicier take.