Breakfasts

The Ultimate Fully Loaded Ulster Fry

The crowning glory of the Irish breakfast tradition. Distinct from a full English, the Ulster Fry prioritizes griddled breads—soda farls and potato bread—cooked alongside sausages, back bacon, and both black and white pudding.

10 mins
Prep
20 mins
Cook
2
Servings

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Ingredients

  • 4 thick-cut Irish pork sausages
  • 4 thick back bacon rashers
  • 2 thick slices of traditional black pudding
  • 2 thick slices of traditional white pudding
  • 1 traditional soda farl, split into halves
  • 2 pieces of potato bread (fadge)
  • 2 large eggs
  • 100g fresh mushrooms, sliced
  • 1 large tomato, halved
  • 50g Irish salted butter (for the pan and bread)

Method

  1. Heat a large, heavy skillet or griddle pan over medium heat. Melt a small knob of butter and fry the pork sausages for 12-15 minutes, turning regularly until cooked through and deeply browned.
  2. Add the back bacon rashers, black pudding, and white pudding slices to the same pan. Fry for 3-4 minutes on each side until crisp. Push them to the side of the pan to keep warm.
  3. In the rendered bacon fat and butter remaining in the pan, add the sliced mushrooms and halved tomatoes. Cook for 4-5 minutes until tender.
  4. Remove the vegetables. Melt another generous knob of butter in the pan and place the split soda farls and potato bread cut-side down. Fry for 2-3 minutes until they soak up the juices and turn a beautiful golden-brown.
  5. Finally, crack the eggs directly into the pan and fry to your liking, spooning the hot fat over the yolks to set them. Serve everything immediately on piping hot plates with a mug of strong black tea.