POTATO
AND BACON SAVOURY
Potato
And Bacon Savoury
Ingredients
100g/4oz
raw potato, grated
100g/4oz
bacon, chopped
100g/4oz
flour (with plain flour use 1 level teaspoon baking powder)
5og/2oz
canned sweet corn
2
eggs
Seasoning
25g/1oz
lard
Tomato
slices to garnish
Method
1.
Choose a very heavy frying pan in which
to fry this, so the mixture cooks without burning on the bottom. If you have no heavy pan, then see the note
below.
2.
Mix together the potato, bacon, flour
and sweet corn.
3.
Beat the eggs and add the potato
mixture.
4.
Season to taste.
5.
Heat the lard in a frying pan and spread
the mixture evenly over the pan.
6.
Cook gently until brown and crisp on the
base. Turn over and cook on the other
side.
7.
Turn on to a serving dish and garnish
with tomato slices.
8.
To serve, cut in wedges.
NOTE
In
a lighter pan it is better to fry spoonfuls of the mixture in hot lard until
brown, turn and brown on the second side, then lower the heat and cook more
gently for a few minutes.
Potato
And Bacon Savoury was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman.
Recipe was taken from “Cookery In Colour, A
picture encyclopedia for every occasion edited by Marguerite Patten” chapter on
“Television Snacks And Sandwhiches”.
“920”.
THANK
YOU!
ShirleyAnn
Pearman
Recipe
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