Irish Breakfast Recipe

Prep potatoes

Cut peeled potatoes into 1/2–3/4-inch thick sticks. Rinse in cold water until water runs clear to remove excess starch, then pat dry thoroughly with a clean towel.

Par-cook (blanch) chips

Heat 1/2 cup vegetable oil in a heavy skillet or deep fryer to 325°F (160°C). Fry chips in batches for 4–5 minutes until just tender and pale; they should not brown. Remove with a slotted spoon and drain on paper towels. Let rest 5 minutes.

Finish frying

Increase oil temperature to 375°F (190°C). Fry par-cooked chips again in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately toss with 1 tsp sea salt. Keep warm in a low oven (around 200°F / 90°C) while you cook the rest of the components.

Cook rashers and sausages

Heat a large frying pan over medium heat and add 1 tbs vegetable oil. Add sausages and cook, turning occasionally, until browned and cooked through, about 10–12 minutes depending on thickness. Push sausages to one side of the pan or transfer briefly to a warm plate.

Cook black & white puddings

In the same pan, add the sliced black and white pudding. Fry 2–3 minutes per side until crisp at the edges and warmed through. Transfer to the warm plate with sausages.

Cook rashers (back bacon)

Using the same pan fat (add a little butter if the pan is dry), add the rashers. Fry 2–3 minutes per side until edges are golden and bacon is cooked through but still tender. Remove to the warm plate.

Cook eggs over-easy

Wipe the pan briefly if there are excess browned bits, then add 1 tbs butter and let it melt over medium-low heat. Crack two eggs into the pan. Season with a pinch of salt and a grind of pepper. Cook until whites are mostly set, about 2–3 minutes. Gently flip each egg with a spatula and cook 20–30 seconds more for over-easy yolks (longer if you prefer yolks more set). Transfer eggs to plates on top of the warm meats.

Grill tomatoes

While proteins are cooking, place tomato halves cut side down on a separate grill pan or griddle over medium-high heat. Brush cut surfaces with 1 tsp olive oil and season lightly with salt. Grill 2–3 minutes until marked and slightly softened, then flip and cook 1 minute more. Remove and keep warm.

Finish and serve

Divide Irish chips between two plates. Arrange rashers, sausages, black and white puddings alongside. Place the two over-easy eggs on top of the meats. Add the grilled tomato halves and sprinkle chopped parsley over the plate. Serve immediately while hot.