Traditional Irish Breakfast!

With St. Paddy’s Day just two days away, I thought I’d share some more of my favorite Irish dishes.  
When I lived in Ireland I learned that the Irish don’t really care too much about St. Patrick’s Day.  They have parades and stuff, but it’s more of an Americanized holiday.  However, on special holidays like Christmas and Easter they have a traditional Irish breakfast, which has become one of my all time favorite meals.  If you’re a veteran around these parts you may remember that I am obsessed with breakfast, and not just in the morning.  So this meal has “family tradition” written all over it.  It is my dream to have a full Irish breakfast every Christmas morning.  Brace yourself, though.  You might clog your arteries just looking at the spread.  But on special days once or twice a year it never hurt anyone.
Disclosure:  If it does in fact hurt you, Jessi will not be held responsible.
Here’s a looksie at what you’re getting into:
fried or scrambled eggs
broiled tomatoes
whole mushrooms, sauteed
baked beans
fried potato cakes
soda bread
fruit of choice
tea (but not for us Mormons…)
{What you need}
serves 4-6
as much as you’d like of bacon, sausage, & puddings 
(doesn’t look like puddings are sold in Utah, so I just leave these out…)
Fry up in a large skillet.
10-12 eggs for frying, plus 1/3 cup milk if you are scrambling them
Prepare eggs just the way you like ’em.
3-4 large tomatoes, cut in half
3/4 teaspoon kosher salt
1 Tablespoon olive oil
3 tablespoons oregano
2 tablespoons parmesan cheese
Season tomato halves with salt and place seed-side down on a paper towel and let drain for about 30 minutes.  Blot dry and place tomato halves on a foil-lined pan, seed-side up.  Drizzle with oil and season with pepper and oregano.  Broil until tops begin to brown, about 8 minutes–BUT WATCH IT.  Top with cheese and broil for about 1-2 minutes longer.
1 pound whole mushrooms
1 packet dry ranch dressing mix
1/2 cup butter
Melt the butter in a large skillet.  Add mushrooms and ranch mix and stir to coat evenly.  Cook over medium heat until mushrooms are tender, about 30 minutes, stirring frequently.
{baked beans}
2-3 cans baked beans of your choice 
(or this recipe if you want to take the time)
Pour beans into a medium sauce pan and heat over medium heat until beans are heated through, stirring frequently.
{potato cakes}
2 1/2 pounds potatoes, peeled and cubed
1/2 medium onion, grated
1 egg, beaten
1 cup Bisquick
salt and pepper
oil for frying
Boil potatoes until soft, about 12 minutes.  Grate in the onion and mix.  Add the egg and Bisquick and mix thoroughly.  Form the dough into palm-sized patties and fry in an oil-coated frying pan over medium heat, about 3-4 minutes each side.
3 cups flour
1 Tablespoon baking powder
1/3 cup sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted
(or this recipe for a more traditional consistency)
Preheat oven to 325.  Grease a 9×5 inch loaf pan.  Combine flour, baking powder, sugar, salt, and soda.  Blend egg and buttermilk together, and add all at once to the flour mixture.  Mix just until moistened.  Stir in butter.  Pour into prepared pan.  Bake for 65-70 minutes, or until a toothpick inserted in the bread comes out clean.  Cool on a wire rack.  Wrap in tinfoil for several hours, or overnight, for best flavor.
So there ya have it, 10 pounds later.  So excited to have this this weekend!


Comments are closed.