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Associate.com - Share Your Recipe!

Recipe Name: An Irish Fry - Country Living Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Breakfast  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
Potato Pancakes, recipe
follows
Vegetable oil
12 Pork hangers, Irish
breakfast sausages
6 Irish bacon
1 8-oz White Breakfast
Pudding sliced into 1/4
inch-thick rounds see
note
3 Tomatoes
1/4 Teaspoon(s) Salt
1/4 Teaspoon(s) Ground black pepper
6 Eggs
Fresh thyme sprigs, opt.
Directions:
Just a few recipes from Country Living I downloaded and wanted to
share. Heat oven to 200'F. 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. 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

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 164
Calories From Fat: 65
Total Fat: 7.3g
Cholesterol: 186mg
Sodium: 485mg
Potassium: 176.5mg
Carbohydrates: 18g
Fiber: <1g
Sugar: 16.8g
Protein: 6.7g


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