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More than likely, this recipe is of Irish origin. I have to tell how I got this recipe originally. I had a request for it in my Union Jack column, so I called my Irish friend in California, who’s Lancashire bred mother-in-law, who I knew in Wisconsin, and who then moved to Canada, had it! So this recipe traveled from Manchester to Wisconsin to California to Florida!! Wish I could have the miles for it to travel.
Serves: 6
Ingredients
- 4 rashers of bacon.
- 1 Tbsp. butter.
- About 4 medium potatoes, cooked Dash of milk.
- 1 Tbsp. chopped parsley.
- Salt and pepper to taste.
Instructions
- Beat up potatoes, parsley, butter and milk.
- Fry up the bacon until crisp and then crumble into the potatoes.
- Cool, so you can handle, and form into six equal cakes.
- Fry in the bacon fat, browning both sides.
Recipe from Sandra Cherry, Union Jack Food Columnist. Queries, comments and recipes are welcome, and I can be reached at Yourcuppatea1@yahoo.com.
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