It’s no secret that I am in love with Ireland, thanks to the LDS mission I served there ten years ago! Any chance I can incorporate my experience there into our family life, I take. Enter–traditional Irish breakfasts! Now, keep in mind that a traditional Irish breakfast will make you fat. But once you make peace with that and commit to only making them for special occasions (like St. Paddy’s Day!) you can really enjoy them as they were intended to be enjoyed. And with Easter coming up this weekend, I thought it would be the perfect time to share our Traditional Irish Breakfast guide again, in case it’s something you’d like to make an Easter tradition in your family.
So what makes an Irish breakfast different from other breakfasts? Beans. I would say beans. I guess a few other things, too. Here’s the spread:
Eggs of preference (we do scrambled)
Irish soda bread (we do crusty peasant bread instead)
black and white puddings (we do bratwurst and chicken apple sausage instead)
some form of potato (we do potato cakes)
It’s all pretty easy to throw together, the only problem is that they are all sort of “last minute” types foods, so you have to move quickly to get everything on the table hot at the same time. Just make eggs the way you prefer and buy the bacon, puddings/brats and prepare according to package directions. For everything else, here are my methods:
Take 4-6 Roma tomatoes, wash them, dry them, slice them in half length-wise, salt and pepper them to taste, add a little dried oregano, sprinkle some shredded mozzarella cheese on top and broil on high for 4-6 minutes (make sure to watch them, they can burn quickly!) or until the cheese is bubble and starting to brown.
You’ll need 1 can kidney beans (drained), one can butter/white beans (drained), one can pinto beans (drained) and two cans pork and beans (NOT DRAINED), with 1/4 cup BBQ sauce, 1/4 cup ketchup, 3/4 cup brown sugar, 2 tablespoons mustard, 2 tablespoons molasses, 1 teaspoon chili powder and 1 teaspoon each of salt and pepper. Combine everything and either bake in a casserole dish for 1 hour or slow cook for 4-6 hours.
You’ll need 2 cups mashed potatoes (cooled), 1-2 eggs, 1/4 cup flour, s+p to taste, 1/2 teaspoon each of garlic powder and onion powder and 1/4-1/2 cup cheese if you like. Combine everything to make the dough and use an ice cream scoop to scoop the dough onto a heated skillet with two runs of the pan of heated oil. Flatten the dough scoops with the back of the ice cream scoop until they are the thickness you prefer and fry 3-4 minutes each side, until golden brown and crispy on the outside.
You’ll need one pound whole mushrooms, Worcestershire Sauce, garlic powder, salt and pepper and butter. Wash and dry the mushrooms and cut them in half length-wise. Melt a few tablespoons of butter in a skillet and dump the mushrooms in. Pour two runs of the pan worth of W sauce on the mushrooms, sprinkle with a little garlic powder and s+p to taste and stir until mushrooms wilt a little, about 5-7 minutes.
Needless to say we LOVE Irish breakfasts in our family!! Such yummy food, such pageantry! It is so fun to connect my babies’ hearts to Ireland the way mine is. Let me know if you try an Irish Breakfast of your own for a special occasion, I just know you’ll love it!