Recipe - An Irish Fry - Country Living

Potato Pancakes; (recipe
follows)
Vegetable oil
12 Pork hangers; (Irish
breakfast sausages)
6 sl Irish bacon
1 pack (8oz) White Breakfast
Pudding; cut or sliced up into 1/4
inchthick rounds (see
Note)
3 md Tomatoes
One fourth teaspoon Salt
One fourth teaspoon Ground black pepper
6 lg Eggs
Fresh thyme sprigs; (opt.)

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, sunnyside 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 4quart saucepan, cover 4 medium baking potatoes with
water and heat to boiling; cover and cook potatoes 25 minutes or until
forktender. Drain potatoes and cool until easy to han dle. Peel potatoes
and mash in bowl with One fourth C (One half stick) butter. Stir in One half C unsifted
allpurpose flour, 1 large egg, 1 T chopped fresh parsley leaves, 1 T
chopped fresh chives, 1 t salt, and One half 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 1/2inch 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. 076663505, or call
(800) 6690063.

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 recipeludigest Volume 01 Number 649 by GramWag@aol.com on Jan
31, 1998