Potato Farls
Ingredients
- 280g warm mashed potato
- Salt and Pepper
- 55g butter
- 85g plain flour, plus extra for dusting
- 8 streaky bacons
- 4 eggs
Method
Place the mashed potato into a large bowl and season with the salt and black pepper.
Melt the butter and add this to the potato, then sift in the flour and mix well to make a
pliable dough.
Lightly dust your work surface with a little flour, then turn the potato dough onto it
and roll into a circle that is roughly 1cm (1⁄2 inch) thick and 25cm (91⁄2 inches) in
diameter. Now divide it into 4 triangles (farls).
Meanwhile, heat a large, heavy-based nonstick frying pan or griddle over a moderate
heat. (Traditionally, no fat or oil would be added to the pan to cook potato bread.)
Fry the steaky bacon until crispy, then remove into a plate and add the farls. Cook for
3–4 minutes on each side. Remove to the side, and add the egg to the pan, continue to
fry until the egg is set.
Serve immediately! Makes 4 Farls.
Full Irish Breakfast
Ingredients
- 100g white pudding, sliced into 4
- 100g black pudding, sliced into 4
- 8 breakfast Sausages
- 8 slices back bacon
- 12 cherry tomatoes
- 4 eggs
- To Serve
- 1 loaf turnover bread
- salt and pepper
Method
Preheat the oven to 200˚C.
Over a medium heat, in an ovenproof saute pan, drizzle a little oil and add the
pudding, sausages and bacon. Cook on a medium heat until cooked through. Remove
from the heat.
Add the eggs to the centre of the pan and add the cherry tomatoes to the edge of the
pan. Season with salt and pepper.
Place in the oven and roast for 5-6 minutes until piping hot. Remove from the oven,
Sprinkle with some fresh herbs.
Serve immediately and share at the table with some fresh bread. Serves 4.
The Ulster Fry
Ingredients
- 4 rashers of back bacon
- 4 pork sausages
- 2 fresh eggs
- 4 slices of soda bread
- 4 slices of potato bread / Farls
- 2 tomatoes, halved
- 1 small tin of baked beans
- 4 rounds of black pudding
- 4 rounds of white pudding
- Butter
- Salt and freshly ground black pepper
Method
Heat your largest pan over medium heat. Add the sausages and cook for 12-15 minutes, turning regularly until browned all over.
Add the bacon rashers to the pan. Cook for 3-4 minutes on each side until crisp at the edges. Remove the sausages and bacon to a warm plate.
Slice the black and white pudding about 1cm thick. Fry in the bacon fat for 2 minutes on each side until crisp outside and soft inside. Set aside with the other cooked items.
Add a knob of butter and place the tomato halves cut-side down. Cook for 3 minutes, then turn and season well with salt and pepper.
In a separate pan, melt butter over medium heat. Fry the soda bread and potato bread slices for 2 minutes per side until golden and crispy. Warm the beans gently in a small pot. Fry the eggs in butter to your liking.
Arrange everything on warm plates and serve immediately with a pot of strong tea.
Serves 2
Scrambled Eggs
Ingredients
- 3 eggs
- 25g (2-3 tbsp) cold butter, cubed
- Salt and black pepper
- to serve; optional
Method
Toasted soda bread, cherry tomato, fresh goat cheese, herbs …Break the eggs into a bowl and whisk until light and frothy.
Pour the eggs into a saucepan, add the butter and cook over a medium-low heat,
gently pushing them with a wooden spoon from one side to the other in four different
directions, making sure to go right to the bottom of the pan. Do this for 3–5 minutes,
until the eggs start to clump but are still soft and creamy.
Remove from the heat. Season with salt and pepper. Serve immediately with your
favourite sides and toppings.
Serves 1