Irish Style Potato Farl, Bacon and Sausages
Serves 2 | with Roasted Tomatoes and Portobello Mushrooms
- Sulphites
- Wheat
- Cereals containing gluten
Add a little luck to your plate this St Patrick's Day. Think rich casseroles, 'Spice Bag' inspired chips and indulgent mac & cheese, including recipes featuring Guinness® paste. Potato farls are a traditional Irish breakfast food which originated from using up leftover potato. This hearty breakfast also features sausages, bacon and mushrooms, making for the perfect start to St. Patrick's Day festivities.
Ingredients
450 grams
Potatoes
4 unit(s)
British Cumberland Sausages
(Contains: Sulphites)
3 unit(s)
Portobello Mushrooms
6 rasher(s)
British Streaky Bacon
125 grams
Baby Plum Tomatoes
2 unit(s)
Garlic Clove
150 grams
Plain Flour
(Contains: Wheat, Cereals containing gluten)
Not included in your delivery
½ tsp
Salt
2 unit(s)
Egg
Nutrition Values
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Boil a full kettle of water. Meanwhile, chop the potatoes into 2cm chunks (no need to peel). Pour the boiling water into a large saucepan with 0.5 tsp salt for the potatoes.
c) Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.
d) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
a) While the potatoes boil, pop the sausages onto a lined baking tray.
b) When the oven is hot, bake on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. They're cooked when no longer pink in the middle.
a) In the meantime, thinly slice the mushrooms.
b) Heat a drizzle of oil in a large frying pan on high heat.
c) Add the mushroom to the pan and season with salt and pepper. Cook, stirring, until golden, 6-8 mins, then remove from the heat. Transfer a small bowl and cover to keep warm.
a) When the sausages have 10-15 mins remaining in the oven, lay the bacon in a single layer next to the sausages.
b) Add the tomatoes to the same tray. Drizzle the tomatoes with oil and season with salt and pepper.
c) Return the tray to the middle shelf of your oven until the bacon is golden brown and crispy and the tomatoes are softened and starting to burst, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
a) While everything is in the oven, peel and grate the garlic (or use a garlic press).
b) Add the garlic and flour to the drained potatoes and mash until smooth and the flour is combined. Season with salt and pepper.
c) Pop the potato mixture onto a large piece of baking paper on your work surface and flatten it into a 25cm wide, 1cm thick circle. Cut the circle into 6 equal triangles.
d) Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, lay in the potato farls and fry until crispy and brown, 4-5 mins on each side. Transfer to a plate lined with kitchen paper.
a) Meanwhile, heat a drizzle of olive oil in another frying pan on medium-high heat.
b) Once hot, crack in each egg (see pantry for amount) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed. IMPORTANT: Ensure egg whites are fully cooked.
c) Plate your fried eggs alongside your cooked sausages, bacon, tomatoes, mushrooms and potato farls in separate sections to finish.
Enjoy!
