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An Irish Fry




Source of Recipe


Darlene


List of Ingredients




An Irish Fry


Vegetable oil
12 Pork hangers; (Irish breakfast sausages)
6 slice Irish bacon
1 pkt (8-oz) White Breakfast Pudding; sliced into 1/4 inch-thick rounds
3 med Tomatoes
0.25 tsp Salt
0.25 tsp Ground black pepper
6 large Eggs
Fresh thyme sprigs; (opt.)



Recipe




Heat oven to 200°. Prepare Potato Pancakes and place on large ovenproof platter; keep warm in oven while preparing re-maining ingredients

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.·

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.·

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.