| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Eggs | Irish | .cl, Breakfast | 6 | Servings |
INGREDIENTS
| Potato Pancakes; (recipe follows) | ||
| Vegetable oil | ||
| 12 | Pork hangers; (Irish breakfast sausages) | |
| 6 | sl | Irish bacon |
| 1 | pk | (8-oz) White Breakfast Pudding; sliced into 1/4 inch-thick rounds (see Note) |
| 3 | md | Tomatoes |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground black pepper |
| 6 | lg | Eggs |
| Fresh thyme sprigs; (opt.) |
INSTRUCTIONS
Just a few recipes from Country Living I downloaded and wanted to share. 1. Heat oven to 200'F. Prepare Potato Pancakes and place on large ovenproof platter; keep warm in oven while preparing re- maining ingredients, 2. In large skillet, heat just enough oil to thinly coat bottom of skillet over low heat. Add hangers, arranged in a single layer, and cook, turning frequently, until browned on all sides. Remove hangers to oven platter with Potato Pancakes. Add bacon to skillet and fry, turning frequently, until done. (Irish bacon does not become crispy when cooked; it has the texture and color of smoked ham.) Remove bacon to platter in oven. Add breakfast pudding rounds to skillet and cook, turning, until firm and browned on cut sides; remove to oven platter. 3. Cut tomatoes crosswise in half; sprinkle with 1/8 t salt and 1/8 t pepper. Fry tomatoes, cut sides down, in skillet until lightly browned (do not overcook; tomatoes should retain their shape). Remove to oven platter. 4. Just before serving, fry eggs, in batches, sunny-side up or as desired; transfer to platter and top with remaining salt and ground pepper. Garnish platter with fresh thyme, if desired, and serve immediately. Potato Pancakes: In 4-quart saucepan, cover 4 medium baking potatoes with water and heat to boiling; cover and cook potatoes 25 minutes or until fork-tender. Drain potatoes and cool until easy to han- dle. Peel potatoes and mash in bowl with 1/4 C (1/2 stick) butter. Stir in 1/2 C unsifted all-purpose flour, 1 large egg, 1 T chopped fresh parsley leaves, 1 T chopped fresh chives, 1 t salt, and 1/2 t ground black pepper; mix until well blended. In large skillet, heat 2 tablespoons vegetable oil over medium heat. Shape potato mixture into twelve 2 1/2-inch patties and fry, in batches, until golden brown on both sides, adding more oil as necessary. Serve immediately or keep warm until serving. Note: Irish bacon, bangers, and puddings may be ordered by mail from Shannon Traditional, 1443 Palisade Ave., Teaneck, N.J. 07666-3505, or call (800) 669-0063. Nutrition information per serving protein: 26 grams; fat: 49 grams; carbohydrate: 35 grams; fiber: 3 grams; sodium: 1,194 milligrams; choles- terol: 354 milligrams; calories: 648. Country Living/March/94 Scanned & fixed by DP & GG Posted to recipelu-digest Volume 01 Number 649 by GramWag@aol.com on Jan 31, 1998
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