1 peck (8oz) white breakfast pudding (sliced into ¼ inch thick rounds)
3 medium tomatoes
¼ teaspoon salt
¼ teaspoon ground black pepper
6 large eggs
Fresh thyme sprigs (optional)
Potato pancakes
Directions
Directions
Heat oven to 200 degree F. Prepare potato pancakes and place on large ovenproof platter; keep warm in oven while preparing remaining 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. 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 teaspoon salt and 1/8 teaspoon pepper. Fry tomatoes, cut sides down in skillet until lightly browned. Remove to oven platter.
Just before serving, fry eggs in batches, sunny-side up or as desired, transfer to a platter and top with remaining salt and ground pepper. Garnish platter with fresh thyme if desired and serve immediately.
Potato pancakes: In 4quart 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 handle. Peel potatoes and mash in bowl with ¼ cup butter. Stir in ½ cup unsifted all-purpose flour, 1 large egg, 1 tablespoon chopped fresh parsley leaves, 1 tablespoon fresh chives, 1 teaspoon salt and ½ teaspoon ground black pepper mix until well blended. In large skillet, heat 2 tablespoons vegetable oil over medium heat. Shape potato mixture into twelve 2 ½ inch patties and fry in batches until golden brown on both sides adding more oil as necessary. Serve immediately or keep warm until serving.
