Title: Potato Cakes
Description: More than likely, this recipe is of Irish origin. I have to tell how I got this recipe originally. I had a request for it in my Union Jack column, so I called my Irish friend in California, who’s Lancashire bred mother-in-law, who I knew in Wisconsin, and who then moved to Canada, had it! So this recipe traveled from Manchester to Wisconsin to California to Florida!! Wish I could have the miles for it to travel.
Serves: 6
Ingredients:
4 rashers of bacon. 1 Tbsp. butter. About 4 medium potatoes, cooked Dash of milk. 1 Tbsp. chopped parsley. Salt and pepper to taste.

Instructions:
Beat up potatoes, parsley, butter and milk. Fry up the bacon until crisp and then crumble into the potatoes. Cool, so you can handle, and form into six equal cakes. Fry in the bacon fat, browning both sides.