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1.
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Heat oven to 200'F.
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Prepare Potato Pancakes and place on large ovenproof platter; keep hot in oven while preparing re- maining ingredients,
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2.
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In large skillet, heat just sufficient oil to thinly coat bottom of skillet over low heat.
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Add in hangers, arranged in a single layer, and cook, turning frequently, till browned on all sides.
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Remove hangers to oven platter with Potato Pancakes.
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Add in bacon to skillet and fry, turning frequently, till done.
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(Irish bacon does not become crispy when cooked; it has the texture and color of smoked ham.)
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Remove bacon to platter in oven.
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Add in breakfast pudding rounds to skillet and cook, turning, till hard and browned on cut sides; remove to oven platter.
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3.
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Cut tomatoes crosswise in half; sprinkle with 1/8 t salt and 1/8 t pepper.
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Fry tomatoes, cut sides down, in skillet till lightly browned (don't overcook; tomatoes should retain their shape).
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Remove to oven platter.
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4.
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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.
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Garnish platter with fresh thyme, if you like, and serve immediately.
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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.
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Drain potatoes and cold till easy to han- dle.
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Peel potatoes and mash in bowl with 1/4 C (1/2 stick) butter.
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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.
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In large skillet, heat 2 Tbsp.
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vegetable oil over medium heat.
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Shape potato mix into twelve 2 1/2-inch patties and fry, in batches, till golden on both sides, adding more oil as necessary.
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Serve immediately or possibly keep hot till serving.
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Note: Irish bacon, bangers, and puddings may be ordered by mail
