I firmly believe that this Breakfast Fry Up is the ultimate breakfast or brunch. It’s a slightly different version of a classic English/Irish breakfast, but it is just as delicious!
This recipe makes a complete meal that’s packed with all of the best breakfast foods like crispy, perfectly seasoned home fries, breakfast sausage links, smoky bacon, rich baked beans, perfectly fried eggs, and colorful veggies.
Although it isn’t quite a full Irish/English breakfast since there are no blood sausages, I added potatoes and we did not get soda bread, it’s pretty darn close, which makes it perfect for a St. Patrick’s Day brunch.
This killer breakfast feeds a crowd and takes just 15 minutes to prep.
Seasonings for Your Breakfast Fry Up
You don’t need much to give this Breakfast Fry Up recipe exactly the flavor it needs. We’re using a simple blend of kosher salt, black pepper, and garlic powder, but feel free to play around with seasonings if you like, because you can never really go wrong with more flavor!
Simply mix together the seasonings in a small bowl and your spice blend is ready to go!
For more ways to breakfast recipes, check out my Southwestern Breakfast Skillet, Donut Breakfast Sandwich and Carne Asada Breakfast Tacos.
Cook the Potatoes for Your Breakfast Fry Up
First, preheat the fire to a medium-high temperature around 375ºF. Next, place a large cast-iron griddle or skillet pan over the fire and allow it to heat up just a little.
Drizzle oil into the hot skillet, then add in your diced Russet potatoes. Sprinkle the potatoes with your seasoning mixture, then allow them to cook for roughly 20 minutes or until they’re golden-brown and crispy.
Remove the potatoes from the pan and set them aside while you cook the rest of your Breakfast Fry Up components.
For more with potatoes, check out my Cheesy Irish Tater Tots, Chipotle Espresso Crusted Ribeyes with Potatoes and Birria Baked Potato.
Cook the Protein and Veggies
First, add both the breakfast sausage links and halved bacon slices to the now empty skillet. Cook them enough to heat them through and crisp them to your liking.
Next, add the mushroom caps to the Breakfast Fry Up skillet along with the tomatoes. Set the tomatoes sliced side down on the skillet and cook them until they’re slightly seared and soft. I keep it simple with just a couple of veggies but feel free to bulk your breakfast up even more with additional veggies. Bell pepper would also be a delicious addition.
Lastly, set a separate skillet next to the fire and add in the baked beans. Allow them to heat until they’re warm and bubbling. Remove from the heat and set aside.
Fry the Eggs
Now, add the potatoes back into the Breakfast Fry Up skillet. Spread them out to create a divot in the center. Make a large enough space to fry 4-5 eggs. Add in the Irish butter and allow it to melt.
Next, crack the eggs into the cleared space and fry them to your liking.
Finish Your Breakfast Fry Up
Finally, add the rest of the ingredients into the skillet, then serve garnished with chopped parsley and a couple of slices of buttered toast, because is breakfast really complete without toast?!
I love to serve this Breakfast Fry Up for St. Patrick’s Day brunch, but it’s also incredible anywhere and anytime and for any reason.
For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!
Needing more spice in your life? My spice line can help with that. Check them out here.
Full Length Recipe Video on Facebook!
Breakfast Fry Up
Ingredients
Skillet:
- 2 Large Russet Potatoes diced
- 6-8 Breakfast Sausage Links
- 10 slices Bacon cut in half
- 2-3 Mushroom Caps
- 2 Heirloom Tomatoes sliced in half
- 2 cups Baked Beans
- 4-5 Fresh Eggs
- 2 tbsp Irish Butter
- Chopped Parsley for serving
- Toast for serving
Seasoning:
- 1.5 tbsp Kosher Salt
- 1.5 tbsp Black Pepper
- 1 tbsp Garlic Powder
Instructions
- Preheat the fire to medium-high temperature about 375F. Set the large cast iron griddle or skillet over fire.
- Add oil to the skillet along with potatoes. In a small bowl, mix together salt, pepper and garlic powder. Season the potatoes with the mixture. Cook for about 20 minutes or until golden brown on the outside. Once done, pull off and set aside.
- Next, add breakfast sausage links & bacon to the skillet. Cook for about 5 minutes until crispy on the outside and fully cooked inside. Next, add the mushroom caps and the tomatoes (placed sliced side down). Let cook for minutes until softened/seared and pull off. Lastly in a separate skillet, add your baked beans and set next to the fire to warm for about 3 minutes. Once bubbling, remove from heat.
- When everything is done add your potatoes back to the skillet. Spread the potatoes making a large divot in the skillet and add your Irish Butter to the divot to fully melt. Add your eggs into the middle and fry to preference. Add the rest of the cooked ingredients to the skillet for serving.
- Remove the skillet off heat and let it rest for 1 minute. Serve the whole skillet topped with some chopped parsley. Enjoy!
What is that griddle/flattop you are using here?
From Kankay Amara!
Where may I find the cast iron griddle and stand you used for this dish? It looks awesome
From Kankay Amara!
Wow, stumbled across your video and can’t help but drool over that breakfast. Will definitely be checking out your other videos. Looked at that grill set and have to say that’s impressive too. Thank you for sharing what you love.