Description
A hearty and nostalgic Irish breakfast skillet featuring sausages, black pudding, crispy potatoes, and eggs, perfect for lazy weekend brunches or family gatherings.
Ingredients
Scale
- 4 good-quality Irish pork sausages
- 1 thick slice black pudding, cut into chunks (optional)
- 3 medium potatoes (Yukon Gold or red), peeled and diced
- 1 large onion, finely chopped
- 1 medium bell pepper (red or green), diced
- 2 cloves garlic, minced
- 2 medium tomatoes, chopped or 1 cup cherry tomatoes halved
- 4 large eggs, free-range if possible
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- A handful fresh parsley, chopped
- Salt and pepper to taste
- Optional: splash of Worcestershire sauce or hot sauce
Instructions
- Peel and dice 3 medium potatoes into 1/2-inch cubes. Rinse under cold water to remove excess starch, then pat dry with a clean towel. (Approx. 10 minutes)
- Heat 1 tablespoon olive oil in a cast iron skillet over medium heat. Add sausages and cook for 8-10 minutes, turning frequently until browned evenly. Remove and set aside, keeping pan juices. (Approx. 10 minutes)
- In the same skillet, add black pudding chunks and fry for 3-4 minutes until crispy. Remove and set aside with sausages. (Approx. 4 minutes)
- Add 2 tablespoons butter to the skillet. Once melted and bubbling, add diced potatoes in a single layer. Cook undisturbed for 5 minutes to get golden and crispy on one side. Season with salt and pepper. Continue frying, stirring occasionally, for another 10 minutes until tender and crispy all over. (Approx. 15 minutes)
- Stir in chopped onion, bell pepper, and garlic. Cook for 5-7 minutes until softened and fragrant. Add chopped tomatoes and cook for another 3 minutes to warm through. (Approx. 10 minutes)
- Nestle cooked sausages and black pudding back into the potato and vegetable mixture. (Approx. 2 minutes)
- Make four wells in the skillet mixture and crack an egg into each. Cover skillet with lid or plate and cook on low heat for about 5 minutes until egg whites are set but yolks remain runny (or cook longer if preferred). (Approx. 5 minutes)
- Sprinkle chopped fresh parsley and a dash of black pepper over the top. Serve straight from the skillet. (Approx. 2 minutes)
Notes
Patience is key for crispy potatoes—let them cook undisturbed initially. Use room temperature eggs for even cooking. Cook sausages and black pudding separately for best sear. Avoid overcrowding the pan when frying potatoes. For gluten-free, use gluten-free sausages and black pudding. For dairy-free, substitute butter with coconut oil.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Cuisine: Irish
Nutrition
- Serving Size: 1 skillet portion (a
- Calories: 500
- Sugar: 5
- Sodium: 700
- Fat: 30
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 4
- Protein: 25
Keywords: Irish breakfast, skillet feast, sausages, black pudding, crispy potatoes, brunch, comfort food