AI-generated image
Ulster fry
Northern Irish fried breakfast with soda and potato farls
BritishThe Ulster fry is the big weekend breakfast of Northern Ireland, from Belfast cafés to County Down B&Bs, and what sets it apart is the bread: soda farls and potato bread fried golden in the pan juices. Pork sausages, back bacon, black pudding, eggs, tomatoes and mushrooms complete the plate. Chef's tip: cook in order of what takes longest and keep things warm in a low oven, so the eggs go in last and are served soft.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 2
Ingredients
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (7)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Heat the oven to 200°F to keep things warm. Fry the 4 pork sausages in 1 tbsp of the 1 tbsp vegetable oil over a medium heat for 12–15 minutes, turning, until browned and 160°F inside.
15 minStep 2: Add the 4 rashers back bacon and 4 slices black pudding to the pan and cook 3 minutes a side, then move everything to the oven.
6 minStep 3: Fry the 1 tomato cut-side down and the 4 mushrooms for 4 minutes with half the ⅓ oz butter.
4 minStep 4: Add the rest of the ⅓ oz butter and fry the 1 soda farl and 2 potato farls for 2 minutes a side, until crisp and golden. A common mistake is a dry pan; the farls should soak up the fat.
4 minStep 5: Fry the 2 eggs in the rest of the 1 tbsp vegetable oil until the whites are set. Serve everything together with tea.
4 min
Nutrition per serving
- Calories
- 980 kcal
- Protein
- 42 g
- Carbs
- 58 g
- Fat
- 64 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ulster fry take?
- About 35 minutes in total: 10 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of tomato?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of mushrooms?
- Aubergine, diced, same weight.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sabudana khichdi
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Indian
Shakshuka
A one-pan breakfast that works just as well for dinner. Peppers and onions are cooked down with cumin and smoked paprika, then eggs are nestled in and poached until the whites set and the yolks stay runny. Bring the pan to the table with plenty of bread for dipping.
Orkney clapshot
Clapshot is the Orkney way with neeps and tatties: equal amounts of swede and potato mashed together with butter, chives and plenty of pepper, rather than served side by side. Islanders eat it with oatcakes and cheese, with mince, or alongside haggis on Burns Night. It is sweet, earthy and soft-orange. Chef's tip: dry the boiled vegetables in the hot pan before mashing, or the swede makes it watery.