During my recent travels in Ireland, I had several variations of the Irish Breakfast. It’s a hearty meal comprised of some relatively simple ingredients like eggs, bacon, sausage, tomatoes, mushrooms, and toasted soda bread. The combination ends up being pure joy, and is sure to kick start any day of the week.
Traditionally, an Irish Breakfast also includes both white and black pudding–sausages made with barley and pig’s blood (trust me, way tastier than it sounds). For Paleo’s sake, we are just going to omit those and substitute some sweet potato toast for the Irish soda bread to create a meal that is still completely satisfying.
Start by making the sweet potato toast. Just cut two sweet potato into 1/2 inch vertical slices, then place them on a baking sheet (no need for oil). Toast at 400°F for about 20 minutes, flipping half way through, until they are just tender.
Meanwhile, start frying up your meat. Heat some olive oil in a large skillet over medium heat and add sausage links. Brown for 8-9 minutes until cooked through, turning constantly. Drain on a paper towel-lined plate.
Add some thick-sliced bacon (aka rashers) to the skillet. Cook for 7-8 minutes, turning constantly until done (not to crispy). Drain on some more paper towels.
Once the sweet potato toast is done, remove it from the oven and lower the temperature to 200°F. Place the bacon and sausage on a clean plate and place it in the oven to keep it warm.
Add a couple sliced tomatoes and a few cups of button mushrooms to the skillet. Cook the tomatoes until they are blistered, flipping once, and the mushrooms until they are tender. Transfer the tomatoes and mushrooms to a plate and season with salt and pepper.
Crack a few eggs in the skillet and fry to your liking.
Finally just plate everything up and spread some grass-fed Irish butter on your sweet potato toast. Enjoy!
Paleo Irish Breakfast
Ingredients
- 2 medium sweet potatoes cut into 1/2 inch vertical slices
- 1 teaspoon olive oil
- 8 links pork breakfast sausage
- 8 slices thick-cut bacon
- 2 tomatoes cut into 1/4 inch rounds
- 10 ounces button mushrooms
- sea salt
- black pepper
- grass-fed Irish butter
Instructions
- Preheat the oven to 400°F.
- Place the sweet potato slices on a baking sheet and toast for 20 minutes, flipping halfway through, until just tender.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sausages and brown for 8-9 minutes, turning constantly, until cooked through. Drain on paper towels and transfer to a plate.
- Add the bacon to the skillet and cook for 7-8 minutes, flipping constantly, until cooked. Drain on paper towels and transfer to a plate.
- Once the sweet potatoes are done, remove them from the oven and lower the heat to 200°F. Place the bacon and sausage inside to keep warm.
- Add the tomatoes and mushrooms to the skillet. Cook the tomatoes until the are blistered, turning once, and the mushrooms until they are tender. Transfer to a plate and season with salt and pepper.
- Reduce the heat to low and crack in the eggs, adding butter if necessary). Fry as desired.
- Divide the sausage, bacon, tomatoes, mushrooms, and eggs between four plates. Butter the sweet potato toast and enjoy.
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