An Irish Fry - Country Living
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An Irish Fry - Country Living
  Bacon    Irish    Breakfast    Pork  
Last updated 6/12/2012 1:03:52 AM. Recipe ID 28046. Report a problem with this recipe.
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      Title: An irish fry - country living
 Categories: Breakfast
      Yield: 6 Servings
 
           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.
  




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Recipe ID 28046 (Apr 03, 2005)

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