Once the ingredients have been combined for this dish, use immediately. Serve the potato pancakes while crisp. These pancakes were developed at Dublin's Gresham Hotel and were featured on the "Bird Flanagan" bar menu. The "Bird" Flanagan was a celebrated Dublin character who once rode his horse into the lobby bar of Dublin's famous Gresham Hotel and requested a drink for his horse.
Recipe information
Yield
Serves 6
Ingredients
2 medium potatoes
1 whole egg
4 slices lean Canadian bacon
1 tablespoon finely diced onion
1 teaspoon chopped parsley
1/4 teaspoon ground pepper
2 tablespoons grated cheddar cheese
3 tablespoons vegetable oil
1/4 teaspoon salt
Preparation
Step 1
Peel and grate raw potato; place in a bowl. Beat egg, and add to the potato.
Step 2
Slice the raw lean bacon into thin strips (julienne). Add to the potatoes along with the diced onion, parsley, pepper, and cheddar. Combine thoroughly.
Step 3
In a crepe pan, heat oil over medium-high heat. Pour the mix onto the pan. Cook on both sides, until golden brown.
Elegant Irish Cooking
Lebhar-Friedman
