Irish Breakfast


Also called the ‘Ulster Fry Up’, this is a true Irish treat. Either sampled before the start of a busy day, or enjoyed as a leisurely weekend brunch, The full Irish Breakfast provides a great start to the day, any day!


  • 6 Sausages
  • 2 large Tomatoes, halved
  • 12 medium Mushrooms, sliced lengthways
  • 1 can Baked Beans
  • 2 slices of buttered Toast
  • 4 slices of Bacon (smoked or unsmoked)
  • 2 large Eggs

For the Potato Cakes:

  • 1 large Potato
  • 1 tbsp Plain Flour
  • Dash of oil for frying


  1. Preheat the oven to 180oC/350F/Gas mark 4.
  2. Peel and chop the potato into small squares.
  3. In a saucepan of boiling water, place the potato chunks and cook until softened.
  4. Place the Sausages onto a baking tray and place in the oven for 30-40 minutes until they turn a dark golden brown and are cooked through.
  5. Whilst the sausages are cooking, drain and mash the potato. Add the flour and then shape into flat cakes, about 5cm in width.
  6. Heat a drizzle of oil in a frying pan and fry the potato cakes, turning carefully with a spatula so both sides turn a light golden colour. Cook for 5 minutes on each side until both sides are crispy.
  7. In the meantime halve the Tomatoes and chop the Mushrooms.
  8. Fry the Bacon with the mushrooms and the halved tomatoes, and in a separate frying pan fry the Eggs.
  9. Heat the Baked Beans in a saucepan until bubbling gently.
  10. Toast and then butter the Bread.
  11. Remove the sausages from the oven. You can remove any cooking grease by blotting them with kitchen paper.
  12. Serve the Irish Breakfast, and enjoy with a good dollop of Ketchup or Brown sauce. 

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