A Proper Ulster Fry

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.

These recipes are a modern—and lighter—take on the traditional Irish breakfast; the ingredients are broiled rather then 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.

Champ Potato Cakes with Bacon and Eggs

A modern, lighter twist on the traditional Ulster fry.

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St. Patrick’s Day Champ

Mashed potatoes are combined with milk-stewed green onions in this Irish classic.

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