Irish Breakfast
Ingredients:
- 1 lbs. bacon
- 2 blood sausages
- 3 peeled and cubed gold potatoes
- 1 sliced Roma tomato
- 2 eggs
- 1 cup of mushrooms
- 1 wedge soda bread
- 1/2 tsp. salt
- 1/2 tsp. pepper
About This Recipe:
Feel free to add other veggies or more meat—this is just my version of a basic Irish Fry Up. This recipe makes enough for about two people, but you can easily make a large batch on your four-burner griddle for St. Patty’s Day.
Directions:
- Heat griddle to 325-350 degrees.
- Lay bacon and sausage on griddle, cook for 5 minutes per side.
- Place beans in a saucepot and put them on the griddle.
- Place potatoes on the griddle in bacon grease. Brown on all sides, turning over every few minutes.
- Add onions to the griddle with the potatoes.
- When the bacon and sausage are done, move them to the far corner. Turn off that burner to create a warming zone.
- Add tomatoes and mushrooms next to the potatoes.
- Season potatoes and veggies with season salt and pepper.
- Cook the veggies on all sides. It should only take a few minutes per side.
- Place soda bread in some butter or oil and toast it on the griddle.
- Turn off all burners and wipe down your griddle to cook your eggs.
- Always cook your eggs last. I like to cook them at around 300 degrees.
- There should be enough residual heat to cook your eggs.
- Pour a coffee with Baileys and enjoy!
