Derry Potato Bread Fry-Up
A hearty North West Ulster fry loaded with golden fried potato bread, crisp soda farls, sizzling pork sausages, back bacon, and runny fried eggs.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 780 kcal
Equipment
- •Large heavy frying pan
- •Tongs
- •Spatula
- •Warm serving dish
Nutrition
Per serving, approximate
- Calories
- 780 kcal
- fat
- 42 g
- carbs
- 58 g
- fibre
- 4 g
- protein
- 42 g
- calories
- 780 kcal
Instructions
- 1
Heat a large heavy frying pan over medium heat and melt a knob of butter or lard.
- 2
Add the pork sausages and fry for 10 to 12 minutes, turning regularly until browned and cooked through.
- 3
Add the back bacon rashers and black pudding to the pan and fry for 3 to 4 minutes on each side until crisp.
- 4
Place the halved tomatoes and mushrooms cut-side down in the hot pan fat and cook until tender and caramelised.
- 5
Transfer the cooked meats and vegetables to a warm ovenproof dish to keep hot while you fry the breads.
- 6
Lay the potato bread farls into the sizzling fat and fry for 2 minutes per side until deep golden and crisp.
- 7
Place the soda farl quarters cut-side down into the remaining fat and fry until crisp and toasted on the edges.
- 8
Crack the eggs gently into the remaining pan fat and fry until the whites are set and yolks remain runny.
- 9
Divide the crisp potato breads, soda farls, meats, vegetables, and eggs evenly between warm serving plates.
Chef's tips
Use fresh bakery-bought or homemade potato bread and soda farls rather than mass-produced long-life bread for authentic texture. Keep the pan at a steady medium heat so the breads fry crisp in the pork fat without scorching.
Ingredient substitutions
- lard → butter or vegetable oil
- black pudding → white pudding or vegetarian pudding slices
- pork sausages → beef sausages or vegetarian breakfast sausages
Storage
Best served immediately, but leftover sausages and bacon can be refrigerated in an airtight container for up to 2 days.
Reheating
Reheat cooked meats in a hot dry frying pan or preheated oven at 180°C until piping hot throughout.
Common mistakes to avoid
- •Frying the potato bread over high heat, which burns the outside while leaving the interior greasy and soft.
- •Crowding the frying pan, which steams the ingredients instead of giving them a crisp fried edge.
- •Frying the breads first, causing them to go cold and rubbery before the meats finish cooking.
Serving suggestions
Cooked Derry Potato Bread Fry-Up?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from County Londonderry
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
