Traditional Full Irish Breakfast
A guide to the classic full Irish breakfast (a hearty “fry-up”) — ingredients, methods, and tips.
Equipment
- Large frying pan / skillet
- Small saucepan (for beans)
- Oven (to keep foods warm) optional
Ingrédients
Main Components
- 2 rashers Irish bacon (back bacon)
- 1 Irish pork sausage
- 2 slices black pudding
- 2 slices white pudding
- 2 eggs fried (sunny-side up) or as preferred
- 1/2 cup baked beans (in tomato sauce)
- 3-4 mushrooms (button or sliced)
- 2 tomatoes (halved or sliced)
- Potato / hash brown / leftover potatoes fried or cooked potato option
- 2 slices Irish soda bread or brown soda bread
Instructions
- Preheat oven to about 180 °C (350 °F) to keep cooked items warm while preparing others.
- Arrange potatoes or hash browns (or leftover cooked potatoes) on a baking tray, drizzle lightly with oil, and bake until golden. Season with salt and pepper.
- While potatoes bake, heat the baked beans in a small saucepan until warmed through.
- In a large frying pan over medium heat, fry the bacon rashers until cooked but not too crispy. Transfer to a warm plate (or into the oven to keep warm).
- Next, cook the sausages in the same pan, turning until cooked through, then transfer to the warming area.
- Slice black and white pudding into rounds, then fry them for a few minutes on each side until browned. Add to the warming plate.
- Add mushrooms and tomatoes to the pan; sauté until mushrooms are browned and tomatoes are softened.
- In the same pan, fry the eggs (sunny-side up or to your preference).
- To serve: place all cooked components (bacon, sausage, black & white pudding, eggs, mushrooms, tomatoes, potatoes, beans) on a plate. Serve with slices of soda or brown bread (buttered).
Notes
The exact composition of a full Irish breakfast can vary by region and by cook — some include potato farls or boxty (Irish potato pancakes). :contentReference[oaicite:0]{index=0}
