Irish Omelet Recipe

Name: Bog & Barley Irish Pubs IRISH OMELET Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Irish
Ingredients: 6 slices Irish back rashers (streaky or back bacon), sliced; 2 pieces Irish-style pork sausages (bangers); 2 tbsp Unsalted butter; 4 pieces Large eggs; 3 oz Dubliner cheese, grated; 2 tbsp Whole milk; 1 tsp Salt; 0.5 tsp Freshly ground black pepper; 0.5 pieces Yellow onion, small dice; 0.25 pieces Red bell pepper, small dice; 1 tbsp Fresh chives, finely chopped; 1 cup Cooked home fries or potatoes, diced (see note); 1 tbsp Olive oil; 2 slices Slices of bread (sourdough or white); 1 tsp Butter for toast; 1 tsp Fresh parsley (optional), chopped

Inspired by Bog & Barley Irish Pub

Time35m

Serves2

Irish Rashers, Bangers, Dubliner Cheese, Home Fries, Toast

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Ingredients

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Protein

6 slices Irish back rashers (streaky or back bacon), sliced

2 pieces Irish-style pork sausages (bangers)

2 tbsp Unsalted butter

Eggs & Dairy

4 pieces Large eggs

3 oz Dubliner cheese, grated

2 tbsp Whole milk

1 tsp Celtic sea salt

1/2 tsp Freshly ground black pepper

Vegetables & Potatoes

1/2 pieces Yellow onion, small dice

1/4 pieces Red bell pepper, small dice

1 tbsp Fresh chives, finely chopped

1 cup Cooked home fries or potatoes, diced (see note)

1 tbsp olive oil

Toast & Garnish

2 slices Slices of bread (sourdough or white)

1 tsp Butter for toast

1 tsp Fresh parsley (optional), chopped

Method

Protein

Cook rashers and bangers

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1/2 tablespoon butter. When butter foams, add the rashers in a single layer and cook 2–3 minutes per side until browned and cooked through. Remove rashers to a plate and keep warm. In the same skillet, add the sausages and brown, turning occasionally, 6–8 minutes until fully cooked (internal temperature 160°F/71°C). Remove sausages, slice into 1/2" pieces and set aside with rashers.

Vegetables & Potatoes

Sauté vegetables and home fries

Wipe the skillet if there's excessive fat, leaving a thin glaze. Add 1 tablespoon olive oil and remaining 1/2 tablespoon butter over medium heat. Add the diced onion and red pepper and sauté 3–4 minutes until softened and translucent. Add the diced cooked home fries and cook, turning occasionally, until edges crisp, 4–6 minutes. Season with 1/4 tsp salt and a pinch of pepper. Stir in half the chopped chives (reserve the rest for garnish). Transfer this mixture to a bowl and spread evenly in the skillet; lower heat to medium-low.

Eggs & Assembly

Prepare egg mixture

In a medium bowl, crack the 4 large eggs. Add 2 tablespoons whole milk, 3/4 teaspoon salt (adjust to taste) and 1/2 teaspoon freshly ground black pepper. Whisk until frothy and homogeneous.

Start the omelet

Melt the remaining 1/2 tablespoon butter in the skillet over medium-low heat so the potato-veg layer is evenly coated. Pour the whisked eggs over the potato and vegetable layer, tilting the pan so eggs run under and around the potatoes. Let eggs set for 1–2 minutes; using a spatula, gently lift edges so uncooked egg flows underneath. Continue until mostly set but still slightly wet on top, about 2–3 minutes.

Add fillings

Evenly distribute the sliced rashers and sliced bangers over one half of the omelet. Sprinkle the grated Dubliner cheese on top of the meat and eggs.

Finish and fold

Cover the skillet with a lid for 1–2 minutes to help the cheese melt and finish cooking the omelet. Once cheese is melted and eggs are cooked through but still tender, use a spatula to fold the omelet in half over the fillings. Slide the omelet onto a plate.

Toast & Serve

Make toast and plate

While the omelet finishes, toast the 2 slices of bread until golden. Butter the toast lightly. Place toast on the plate alongside the omelet. Garnish the omelet with remaining chopped chives and optional parsley. Serve immediately with any extra home fries on the side.