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Ingredients
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Starch & Base
Protein & Veg
Sauce & Garnish
Method
Starch & Base
- 1
Prepare and mash potatoes
Peel and dice potatoes into 1-inch cubes. Place in a pot and cover with cold salted water, bring to a boil and simmer until fork-tender, about 12–15 minutes. Drain thoroughly, return to the pot off the heat to dry for 1 minute. Add 2 tbs butter, 1 cup warmed milk, 1 tsp salt and 1 tsp black pepper. Mash until smooth but slightly textured. Stir in chopped chives and keep warm covered.
Protein & Veg
- 2
Cook sausages
Heat a skillet over medium heat. Add the 4 sausages and cook, turning occasionally, until evenly browned and cooked through (internal temperature 160°F/71°C), about 12–14 minutes depending on size. If sausages are thick, cover for a few minutes to ensure cooked through. Remove and rest on a plate, slice on the diagonal into 1/2-inch pieces when slightly cooled.
- 3
Cook bacon
In the same skillet, add the 4 bacon slices and cook over medium heat until crisp, about 4–6 minutes, flipping once. Transfer to a paper towel-lined plate and chop into bite-sized pieces when cool enough to handle. Drain excess fat leaving roughly 1 tsp in the pan for the next step; discard the rest or reserve.
- 4
Sauté spinach
Wipe the skillet lightly if needed and add 1 tbs olive oil over medium heat. Add minced garlic and sauté 20–30 seconds until fragrant. Add 2 cups fresh spinach, season with 1 tsp salt and 1/2 tsp black pepper, and sauté until wilted, about 2 minutes. Squeeze in 1/2 tsp lemon juice, toss and remove to a bowl.
- 5
Fry eggs
Reduce heat to medium-low. Add 2 tsp butter to a clean nonstick skillet. Crack 4 large eggs into the skillet, spacing evenly. For sunny-side up: cook gently until whites are set but yolks still runny, about 3–4 minutes; cover the pan for the last minute to set whites if needed. For over-easy: cook 2–3 minutes then flip carefully and cook 15–30 seconds more. Season eggs with a pinch of salt and pepper.
Sauce & Garnish
- 6
Make quick mustard-cheese drizzle
In a small bowl combine 1/2 cup grated Dubliner or sharp cheddar, 1 tsp whole grain mustard and 1/2 tsp Worcestershire sauce. If you prefer a looser sauce, microwave 10–15 seconds and stir until it softens and becomes drizzleable, or stir in a teaspoon hot milk from the mashed potatoes to loosen. Taste and adjust seasoning.
- 7
Assemble The Irish Plate
Divide mashed potatoes between four plates or two large plates (depending on servings). Arrange sausage slices and chopped bacon alongside the potatoes. Add a portion of sautéed spinach. Top each plate with a fried egg. Spoon the mustard-cheese drizzle over the eggs and potatoes, sprinkle chopped parsley and an extra pinch of chives if desired. Serve immediately.