A hearty meal designed to provide energy for a long day’s work, the Irish “fry” is a protein-rich plate of sizzling sausages and rashers (Irish back bacon), fried eggs, tomatoes, mushrooms, and black and white pork pudding. It’s served with thick slices of soda or “brown bread,” salty Irish butter and mugs of strong tea.
But, in Ulster, the northern province of Ireland, the “Ulster fry” has its own twist. Potato “farls” or cakes are made with left-over champ (mashed potato and green onions), fried on a cast-iron griddle and served steaming hot with butter.
This recipe is a modern—and lighter—take on the traditional Irish breakfast; the ingredients are broiled rather than fried but still packed full of flavor. Beannachtaí na féile pádraig as we say in Gaelic, or Happy St. Patrick’s Day!
—Story and recipes by Diane Stopford, a food writer in New York City.