An Irish Fry - Country Living

Title:
An Irish Fry - Country Living

Yield:
6 Servings

Categories:
Breakfast




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.)






 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