A BREAKFAST DISH
POTATO FRITTERS WITH POACHED EGGS.
Cut large potatoes into thick slices and parboil. Trim with a large round cutter. Dip in frying batter and fry in boiling fat until a golden brown, drain well and place on a hot dish. Poach as many eggs as required and trim them with the cutter the potatoes were trimmed with. Place an egg on each potato, sprinkle with shredded bacon and chopped parsley.
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https://paperspast.natlib.govt.nz/newspapers/WAITA19411029.2.6.8
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Wairarapa Times-Age, 29 October 1941, Page 2
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73A BREAKFAST DISH Wairarapa Times-Age, 29 October 1941, Page 2
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