Traditional Irish Breakfast

It’s not a heart attack on a plate; it’s a heart attack, high blood pres­sure, dia­betes and a stroke on a plate.

When I lived in Col­orado Springs I used to go to Jack Quin­n’s, a ter­rif­ic Irish pub. Jack Quin­n’s has an excel­lent assort­ment of beers on tap, along with a top-notch selec­tion of Irish whiskey and Scotch whisky. And the menu fea­tures all the good stuff: corned beef and cab­bage; shep­herd’s pie; fish and chips; lamb and bar­ley soup; bangers and mash.

But my favorite item on their menu is a tra­di­tion­al Irish break­fast. Here’s what their menu has to say about it:

Full Irish Break­fast: Two eggs, bangers, rash­ers, black & white pud­ding, baked beans, sautéed mush­rooms, Celtic pota­toes, grilled toma­toes, soda bread toast & hon­ey butter.

Oh, is that all?

Lemme trans­late that and also list oth­er options for an Irish break­fast. To start with, it’s impor­tant to note that this should all be pre­pared togeth­er in a large skil­let, because almost all the ingre­di­ents are fried in butter.

  • Fried egg (or eggs), sun­ny side up
  • Bash­ers: a “rash­er” is British slang for a slice of bacon. Irish bacon if you can find it—Irish bacon has more meat and less fat (don’t wor­ry; you’ll get plen­ty of oth­er fats in an Irish breakfast!)
  • Pork Sausages. A non-nego­tiable. Irish pork sausages are the best!
  • Hash browns or some form of pota­toes. Left­over baked (or pan-fried) pota­toes are my go-to, how­ev­er, the Irish­man would hap­pi­ly have oven-baked chips with his!
  • Soda bread. Irish brown bread is the most com­mon when you are served up a typ­i­cal Irish break­fast, how­ev­er, in our house, we alter­nate between tra­di­tion­al brown soda bread and my bacon & ched­dar soda bread.
  • Black or white pudding.
  • Grilled Toma­toes. We always have cher­ry toma­toes in the fridge, how­ev­er you can sub­sti­tute for any oth­er toma­to. You’ll just have to adjust the cook­ing time for larg­er fruit it cut it up before cooking.
  • Beans. Good old Baked beans either home­made or store-bought.
  • But­ton mush­rooms sauteed in a lit­tle knob of Irish but­ter and sea­soned with salt and pepper
  • A lit­tle oil or Irish but­ter for cook­ing in the pan and to but­ter the soda bread- Ker­ry­gold is my go-to

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