Who's Cooking: Larry Gellman of Lloyd Harbor

Chief of minimally invasive surgery and co-director of bariatric surgery at North Shore University Hospital in Manhasset, he lives in Lloyd Harbor with his wife, Beth, and daughters Matti and Alison.

Hoppel Poppel

1/4 cup canola oil

2 to 4 potatoes, any type, cut into 1/2-inch dice

Salt and pepper to taste

1 onion, chopped

1 red pepper, cut into 1/4- to 1/2-inch dice

1/2 (10-inch) pepperoni stick cut into 1/2-inch slices and then quartered (preferably Hormel or Hebrew National whole salami)

Chopped fresh parsley

2 eggs

2 slices American cheese

1. Heat oil to medium-high in large skillet and fry potatoes until they begin to brown; salt and pepper sparingly as pepperoni (or salami) will add salt.

2. Add onions and peppers and cook until soft (at this point, you can add either 1/2 teaspoon fennel seeds or 1/2 teaspoon curry powder, as desired).

3. Add pepperoni (or salami) and parsley; stir and cook long enough to heat through; turn heat to low.

4. In a separate pan, fry eggs over-easy or sunny-side-up (yolks should be runny).

5. Divide potato hash between two plates, top with eggs and then cheese; let cheese melt. Serve with toast and fruit jam. Makes 2 servings.