Cooking For 1966 BACON AND POTATO CAKES
CtLtA TIMMS) Breakfast can be a difficult meal to infuse with variety and imagination. Here is a recipe for bacon and potato cakes. Ingredients: 11b of boiled potatoes 6 rashers of bacon loz melted butter 1 teaspoon finely chopped parsley 4oz plain flour Salt Tomatoes. Method: Reserve the potatoes from dinner the night
before. Remove rind from bacon, chop into small pieces and lightly saute until crisp. Mash potatoes well with the melted butter, add the parsley and beat until completely smooth. Add bacon and flour and salt Work mixture into a smooth dough. Then roll out on floured board to half-inch thickness and cut into rounds or squares. Fry in hot fat, oil or butter until golden brown. Turn and cook other side. Serve hot with grilled tomatoes.
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Bibliographic details
Press, Volume CVI, Issue 31206, 2 November 1966, Page 2
Word Count
136Cooking For 1966 BACON AND POTATO CAKES Press, Volume CVI, Issue 31206, 2 November 1966, Page 2
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