READY IN 30 mins

Ferg's Ulster Fry-up

Read Reviews (14)

"In the North of Ireland, locals treat themselves to this enormous breakfast on the weekends. The fried breads make it unique. Soda bread and potato farls are cooked in reserved bacon fat making them golden and crispy. Served alongside Irish bacon, sausage, black pudding, tomato and egg - you won't need to eat again for the rest of the day!" — Ita

Directions

Preheat oven to 300 degrees F (150 degrees C).
In a large non-stick skillet over medium heat, cook the bacon and sausages, until they are browned. Reserving the fat in the pan, transfer to a heat resistant dish. Keep warm in the oven.
Fry both sides of the potato and soda farls in the reserved fat for a few minutes, or until they are golden and crispy. Meanwhile, heat oil in smaller skillet over medium heat and cook black pudding slices and tomato halves. Transfer everything to the dish in the oven to keep warm.
Crack eggs into the pan with any residual bacon grease, adding more oil to the skillet if necessary. Fry until egg whites are set but yolks are still runny, or to your liking. Divide everything onto 2 separate plates and serve immediately.

Kitchen-Friendly View

PREP 5 mins
COOK 25 mins
READY IN 30 mins

Reviews More Reviews

Mar 06, 2006

When this breakfast started frying up, the crowds came running. Then they started jostling each other to get to the goods. Everything looked, smelled, and tasted sooooo amazing! I didn't wash it down with a pint of Guiness...an excellent coffee had to do. Could I eat this every day? Sure! But I'd have fewer days in the long run, and I'd have to run 10 miles a day to work off the calories. It will have to be a once-in-a-while treat. But what a treat!

—foodelicious

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Mar 17, 2008

I made this for a special St. Patrick's Day breakfast for my family. I love how fast and easy it was to make -- I made it all (minus boiling and mashing the potatoes the night before for the Farl) in 30 mins! I did leave out the black pudding because after reading the ingredients it just didn't sound like something my family or I would like. I had no idea how much this was going to yield! I made everything to the specifications, and it was SO MUCH food! I have a family of 4, and easily could have cut the recipe in half and still had plenty. Like others have said, its not something you would want to have everyday - loaded with fat, carbs, and calories - but for a once-in-a-while treat, yum!

—almondjoy2807

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17 Ratings

Mar 17, 2008

Growing up in an Irish family (Dad was from Northern Ireland) My dad got black pudding and Irish sausages from the Irish butcher shop, they are so good, I live in Pa,USA, now and I can't get black pudding or Irish sausage here. When I visited my relitives in Northern Ireland, they made me this breakfast and it's fantastic. Can't wait to go back.

—Eileen

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Oct 27, 2006

This is belter! Had it may times after a night on the town. Ferg must be a big guy if he eats these all the time

—Martin Mc

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Mar 22, 2010

I live in the States, but my Dad's from London, and I have many fond memories of having a "Full English Breakfast" very similar to this one as a kid. For those of us who live in the States and can't get the Irish bacon, sausages and black pudding from our local stores, there are some US-based online companies who offer these goods. I can personally recommend Tommy Moloney's I've ordered from them several times and have been very satisfied. It costs a little more than what you'd find at the supermarket, because of the shipping, but it's worth the splurge every so often. British/Irish rashers (bacon) and sausage are very different from the style we have here. Their bacon is much less fatty than ours. I love it!

—CharlotteCarpenter

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Mar 17, 2009

I'm from Northern Ireland and you can get this entire meal for 99P or $1.50. We treat ourselves for breakast, lunch or even dinner. Recipes for potato farles and soda scones go back hundreds of years.

—DeniseS

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May 13, 2006

This is an excellent recipe. You can also add Cumberland sausage (particularly if you are Scottish!) and fried mushrooms and beans. As a Canadian, I recommend dousing it all in the best maple syrup you can find.

—STARFLOW

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Mar 17, 2010

I made Ferg's Ulster Fry-up for last year's St Patrick's breakfast, & will make it again this year. I didn't make the mushrooms & blood sausage because I don't like those foods. I made both the Potato & the Soda Farls (on this site, also by Ita). This was very tasty, tho' will enjoy it only a couple of times a year, as it is all fried in bacon fat. The tomato is a great & very tasty addition; its acidity helps to cut the fattiness. I liked the Potato Farl better than the Soda Farl (bread).

—Rhianna

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Nutrition

Calories
643 kcal
32%

Carbohydrates
32.4 g
10%

Cholesterol
252 mg
84%

Fat
47.7 g
73%

Fiber
1.9 g
8%

Protein
21 g
42%

Sodium
957 mg
38%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Ferg's Ulster Fry-up

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 643
Calories from Fat: 429

% Daily Value *
Total Fat 47.7g 73 %
** Saturated Fat 10.6g 53 %
** Cholesterol 252mg 84 %
Sodium 957mg 38 %
Potassium 401mg 11 %
Total Carbohydrates 32.4g 10 %
Dietary Fiber 1.9g 8 %
Protein 21g 42 %
** Sugars 2.6g
** Vitamin A 14 %
** Vitamin C 10 %
Calcium 11 %
Iron 49 %
** Thiamin 33 %
Niacin 54 %
** Vitamin B6 15 %
Magnesium 12 %
** Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.