Hearty Irish Essentials Breakfast

Copycat Irish Essentials Breakfast


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Fry up a classic start to the day straight from Eire, complete with Irish sausages, bacon, and black pudding. Garnish dishes with spinach leaves for a green finishing touch.

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Serving Size / Yield

4 servings


  • Vegetable Oil, for frying
  • 12 Pork Hangers (Irish breakfast sausages)
  • 8 Rashers (Irish bacon slices)
  • 1 8 oz. packet Irish Black Pudding, sliced into 1/4"-thick rounds
  • 2 Medium Tomatoes, sliced in half
  • 1/4 tsp. Salt
  • 1/4 tsp. Ground Black Pepper
  • 8 slices Multigrain Bread

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Preheat oven to 200 degrees. In a large skillet over low heat, warm enough oil to thinly coat the bottom of the skillet. Add hangers and cook, turning frequently, until browned on all sides. Place hangers on large, oven-safe platter and store in oven to keep warm. Add rashers to skillet and fry each side for 2-3 minutes, or until lightly browned. Remove Irish bacon and add to platter in oven. Add black pudding to skillet and cook, turning, until slices are firm and browned on cut sides; remove and place in oven platter. Cut tomatoes in half, and sprinkle each half with salt and pepper. Fry tomatoes, cut sides down, in skillet until lightly browned. Remove tomatoes and transfer them to oven platter. Toast multigrain bread until light brown. Remove platter from oven, place toast onto it, and serve.

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