(Almost) Full Irish Breakfast – Happy St. Patrick’s Day!

A full Irish breakfast is just what is says – FULL!!  It consists of Irish sausage (AKA Bangers), Irish bacon rashers, eggs with Dubliner cheese, potatoes, mushrooms, tomatoes, Irish soda bread…I mean, it’s FULL!!  This breakfast just has bangers, bacon, potatoes, eggs, tomatoes, and toast – oh, and a full Irish stout!

Also called an Irish Fry-up because everything is fried.  I don’t recommend this kind of breakfast on a regular basis, but hey, it’s a holiday!

What you need:

  • 1 large potatoes fun in rounds
  • 4 Irish Banger Sausages
  • 8 Slices Irish or British bacon (rashers – see note)
  • 2 tomatoes
  • 4 eggs
  • 4 Tablespoons grated Dubliner cheese
  • 3 Tablespoons Irish Butter (European butters have a lot less water)
  • 4 Slices of toast or Irish Soda Bread

Note:  Irish and British bacon is made from the pork loin with plenty of pork belly still attached.  American bacon is made only from the pork belly.  That means there is far less fat on that Irish/British bacon.  If you can’t find Irish bacon, use thin sliced loin chops (boneless) or, as I used, a black forest dry cured bacon.

 

 

 

 

 

How to Do it:

First – Cook the sausage and bacon until the sausage is browned and the bacon is crispy.  Place on a hot plate and keep warm in the oven on low.

Fry the potatoes in what is left of the bacon grease (if you’ve used the Irish/British bacon there won’t be a lot – if you used American, drain some of the fat) until the potatoes are browned.  Add 2 Tablespoons of butter and cook until it is melted and starting to permeate the potatoes.  Place in an oven-proof dish and put in the oven to stay warm.  Add the toast or soda bread to the oven to warm it up now.

Cut the tomatoes in half and place in the hot oil.  Cook until it starts to brown, then turn.  Add the eggs to the pan and cook the way you like eggs (we do over-medium at our house).  Sprinkle each egg with 1 Tablespoon of cheese just before serving.

Remove the food from the oven.  Use the remaining butter on the bread.  Plate the food and serve it hot – with a good Irish Stout or Irish coffee.  Don’t want to use alcohol, some fresh squeezed orange juice would go perfect!

 

Makes about 4 servings

© Copyright 2017 The Lazy Gastronome