Irish Ulster Fry

One of my closest friends, Hamish, is from Northern Ireland, and he is always telling us about this Ulster Fry that his family used to to make. Now I eat reasonably healthy, but I am a sucker for a greasy spoon breakfast. So we decided to make it! The main character of the Ulster Fry is Irish Potato Bread. And after trying it, I agree, it is delicious.
The Ulster Fry is not a low-fat meal. You can probably alter it a bit to make it healthier, but then it wouldn’t be a traditional Ulster Fry. We chose this as this week’s recipe since Saint Patrick’s Day is right around the corner! Enjoy!

Ulster Fry


Tomatoes, sliced or wedged

Mushrooms, sliced or wedged

Baked beans

Potato Bread (recipe below)


Warm the baked beans in a small pot.

Fry the bacon in a large skillet. Remove and drain on paper towels. If there is a lot of bacon fat, drain some of it. Fry the tomatoes in the remaining bacon fat in the skillet. Remove and set aside. Saute the mushrooms in the remaining bacon fat in the skillet. Remove and set aside.

Make the potato bread as per the recipe below. Fry the potato bread in the bacon fat (this part is optional). Fry the eggs in the remaining bacon fat in the skillet.

Serve some of all the ingredients on a plate. The fried eggs should be laid over the potato bread.Eat. Enjoy. Then go do kickboxing afterwards!

Irish Potato Bread

1/2 pound (about 3 cups) of potatoes, peeled, cooked, and still hot

1/2 teaspoon salt

2 tablespoons butter, melted

1/2 cup all purpose flour

It’s important to make the potato cakes while the potatoes are still hot: this makes sure you’ll have a light and tasty result.Rice or mash the potatoes very well until there are no lumps. (Ricing is really the best way to go with these, as it helps keep the texture of the potato cakes light.) In a bowl, mix the potatoes well with the salt; then add the melted butter and mix well again. Finally add the flour, working in enough to make a light and pliable dough.

Turn the dough out onto a lightly floured surface and roll into a roughly oblong shape, about 9 inches long and four inches wide, and about 1/4 inch thick. Trim the edges until you have a neat rectangle: then cut again so that you have four or six triangles. (You can cut them into even smaller triangles if you like.)

Heat a dry griddle or frying pan until medium-hot. Then fry the triangles until golden brown on each side. Usually this takes about five minutes on each side.Put the finished triangles aside on a plate covered with a dishtowel. The little bit of steam that comes off them will help keep them soft.Then make your Irish breakfast or Ulster fry, frying the triangles up in the butter or oil that you’re using for the rest of the dish.


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