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Ingredientes
- Potato Pancakes, (recipe follows) Vegetable oil
- 12 x Pork hangers, (Irish breakfast sausages)
- 6 slc Irish bacon
- 1 pkt (8-ounce) White Breakfast Pudding, sliced into 1/4 inch-thick rounds (see Note)
- 3 med Tomatoes
- 1/4 tsp Salt
- 1/4 tsp Grnd black pepper
- 6 lrg Large eggs Fresh thyme sprigs, (opt.)
Direcciones
- 1. Heat oven to 200'F. Prepare Potato Pancakes and place on large ovenproof platter; keep hot in oven while preparing re- maining ingredients,
- 2. In large skillet, heat just sufficient oil to thinly coat bottom of skillet over low heat. Add in hangers, arranged in a single layer, and cook, turning frequently, till browned on all sides. Remove hangers to oven platter with Potato Pancakes. Add in bacon to skillet and fry, turning frequently, till 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 in breakfast pudding rounds to skillet and cook, turning, till hard 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 till lightly browned (don't overcook; tomatoes should retain their shape). Remove to oven platter.
- 4. Just before serving, fry Large eggs, in batches, sunny-side up or possibly as desired; transfer to platter and top with remaining salt and grnd pepper. Garnish platter with fresh thyme, if you like, and serve immediately.
- Potato Pancakes: In 4-qt saucepan, cover 4 medium baking potatoes with water and heat to boiling; cover and cook potatoes 25 min or possibly till fork-tender. Drain potatoes and cold till 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 Tablespoons minced fresh parsley leaves, 1 Tablespoons minced fresh chives, 1 t salt, and 1/2 t grnd black pepper; mix till well blended. In large skillet, heat 2 Tbsp. vegetable oil over medium heat. Shape potato mix into twelve 2 1/2-inch patties and fry, in batches, till golden on both sides, adding more oil as necessary.
- Serve immediately or possibly keep hot till serving.
- Note: Irish bacon, bangers, and puddings may be ordered by mail
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 6 servings | |
| Calories 214 | |
| Calories from Fat 163 | 76% |
| Total Fat 18.07g | 23% |
| Saturated Fat 5.89g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 228mg | 76% |
| Sodium 410mg | 17% |
| Potassium 260mg | 7% |
| Total Carbs 2.82g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.85g | 1% |
| Protein 10.07g | 16% |
