This Full Irish Breakfast with Potato Cakes serves 4 people (based on 2 items per person) and is the perfect family meal! Watch Catherine cook up a storm on Tastes Like Home on RTÉ One on Friday at 7:30pm.

Ingredients

This Full Irish Breakfast with Potato Cakes serves 4 people (based on 2 items per person) and is the perfect family meal! Watch Catherine cook up a storm on Tastes Like Home on RTÉ One on Friday at 7:30pm.

Full Irish Breakfast

  • 8 sausages
  • 8 bacon slices
  • 8 portobello mushrooms (allow 2 per person)
  • 8 eggs
  • 1 black pudding
  • 1 white pudding
  • 2 vines of cherry tomatoes
  • 35ml milk (full cream)
  • knob of butter
  • pinch of oregano
  • salt and pepper to season
  • knob of butter for the mushrooms

Potato Cakes

  • 700g potatoes
  • 30g butter
  • 3 egg yolks
  • 1 tbsp chopped chives
  • 1 tbsp chopped parsley
  • sunflower oil & butter for frying
  • salt & pepper
  • 2 tbsp of milk for mixing (it may need a little more if mixture too dense, it depends on the potatoes used)

Method


Potato Cakes Method

  1. Cook the potatoes in a pan of boiling salted water until tender, drain well and sieve into a bowl. Add the milk, butter, egg yolks, salt & pepper and mix well.
  2. Sprinkle some flour on the counter to prevent sticking and empty the mix out of the pan onto the counter,
  3. Shape and roughly flatten the mixture to about 1 inch in height, then using a scone cutter cut out evenly shaped potato cakes from the mixture, re folding and re-flattening the mix as you need making sure not to twist the cutter too much when lifting.
  4. In a frying pan, melt the butter and add the sunflower oil and fry the cakes gently on both sides until golden brown.

Full Irish Method

Portobello Mushrooms

  1. Clean and remove the stem from each mushroom, place in an oven proof dish or baking tray with the underside facing up
  2. Place a small piece of butter into each and season with salt, pepper and thyme.
  3. Cook in the oven Gas Mark 4, 180°C (350°F) for 15 minutes.

Tomatoes

  1. Keep on the vine, and place the vines directly into an oven proof dish or baking tray and drizzle with some olive oil, sprinkle with salt, pepper and oregano.  
  2. Cook at Gas Mark 4, 180°C (350°F) for 10 - 15 minutes until cooked

Sausages

  1. Place sausages in an oven proof dish or baking tray and oven cook at Gas Mark 4, 180°C (350°F) for 20 minutes, turning occasionally until they get a nice golden brown colour.

Black & White Pudding

  1. Cut each pudding into slices and place slices in a oven proof dish or baking tray and oven cook at Gas Mark 4, 180°C (350°F) for 10 minutes turning occasionally, until cooked

Bacon

  1. Place the bacon into in an oven-proof dish or baking tray at Gas Mark 4, 180°C (350°F) for 10 minutes, turning occasionally until they become crispy

Scrambled Eggs

  1. Lightly whisk the eggs, milk and a pinch of salt together until all the ingredients are just combined.
  2. In a frying pan, melt 85gm of butter don’t allow the butter to brown as it discolour the eggs.
  3. Pour in the beaten mixture, let it sit, without stirring, for 20 seconds.
  4. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.
  5. Let it sit for another 10 seconds then stir and fold again, repeat until the eggs are softly set & slightly runny in places.
  6. Remove from the heat and leave for a few seconds to finish cooking.