Around these parts, one hears tell of “The Full Irish” when describing the perfect breakfast. For those of you not in the know, the Full Irish consists of two rashers of bacon, two sausages, two eggs, two pieces of black pudding and two of white pudding, tomato, mushroom, baked beans and a couple of slices of toast. Everything bar the beans and toast gets fried in oil. It really is a case of heart clogging quantity over quality. Nothing better after a night on the beer. The perfect hangover cure, they say.
The calorific case for the Full Irish is out-done by the “Ulster Fry”, a northern Irish version. Up there, they treat their arteries with less respect, substituting the beans and mushrooms with fried bread and oil fried potato cakes. In England, they do pretty well the same as we do in Ireland except for the naming rights “Full English”. The Welsh likewise and title it the “Full Welsh”. The Scottish add a thing called a “tatie scone” and lay claim to the title “Full Scottish”. Perhaps we could be a bit more imaginative in our naming conventions? What do tourists think when they are served the same heart stopping concoction in every country on the islands?
With this as a backdrop, I thought I would construct the perfect Irish breakfast, going for quality and goodness rather than quantity and lard content. For this we need Wild Smoked Salmon, Free Range Eggs and Home Made Potato Cakes. There is a good deal of Omega 3 and other stuff in here to make one feel superior to the well upholstered Full (Insert country name here) supporters. The smoked salmon is interesting. I like to carve my own, when I am lucky enough to get my hands on a side of wild.
Side note on carving smoked salmon: To carve smoked salmon correctly, start at the tail end, cutting towards the tail. Use a very sharp knife and cut as thin as you dare. The flesh at the tail end will be stronger in flavour. That’s because it’s thinner and absorbs more smoke relative to the thickness of the flesh, if you know what I mean.
For the potato cakes we need equal volumes of yesterday’s mashed potatoes and plain flour. Add to this a pinch or two of salt.
There is no way around this but to get the hands in and mix until combined.
Once combined, roll out on a floured surface.
Cut the potato cakes into shapes, remembering you will be balancing an egg on top.
Heat a cast iron pan on the stove until very hot. Dry fry the potato cakes until cooked on both sides. They are cooked when they look like in the photo. Remember the flour needs to be cooked in the process.
Poach the eggs while the potato cakes are cooking.
When the eggs and potato cakes are cooked, assemble the Perfect Irish Breakfast as shown in the photo below.

A bit of black pepper and a sprig of parsley bring it all together. They’re the colour of the Irish flag.
Don’t wait around to photo the breakfast, eat it like I did.
Try this beautiful breakfast. It may not be the ‘Full Anywhere’. It won’t serve as a hangover cure or as a precursor to a trip to the cardiac specialist. But, it really is as delicious a combination of quality Irish ingredients as one can get to the breakfast table.
StefanGourmet | 29th November 2014
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Wonderful, Conor, and such great eye for detail. You even timed this post perfectly (well, for these parts of the world anyway). I may actually try this for a dinner appetizer (just a single egg per person) as here on the continent breakfast is of little consequence (and for Kees consists of coffee only, as you know).
Conor Bofin | 29th November 2014
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The continental approach to breakfast (and particularly Kees’) leaves me cold. Do try this, even as a starter. Perhaps with quail egg?
trixfred30 | 29th November 2014
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My, my why did i start reading this with my Bran Flakes next to me.
Conor Bofin | 29th November 2014
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Bran Flakes! It’s your own fault.
Raphaelle | 29th November 2014
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Oh my! That’s sounds and seems completely delicious. And what a great trick to keep poached eegs perfectly round! Love it.
Conor Bofin | 29th November 2014
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I do so little baking, I have to make use of them somehow.
Gerlinde | 29th November 2014
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Oh boy, those full breakfasts are something , we have many similar versions in the U.S. I love your version, it’s a little more appealing to me. Thanks for showing us how to slice the salmon.
Conor Bofin | 29th November 2014
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Hi Getlinde, happy to help where I can. Thanks for the kind words.
Linda Duffin | 29th November 2014
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When does the Conor Bofin B&B open to customers? Can you book me in please?
Conor Bofin | 29th November 2014
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The prospect of all that laundry and fussy breakfast eating hiking types fills me with dread. You are welcome any time.
metropolitanhomesickblues | 29th November 2014
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Brilliant use of left over mash. Will do next time instead of English Muffins. Thanks Conner.
Conor Bofin | 29th November 2014
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Great to hear from you Ed. I was enviously following your cruise adventures. Obviously, you are back to reality if you are thinking about left over mash.
Best,
Conor
metropolitanhomesickblues | 5th August 2015
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Re-reading this I must admit – never made the potatoe cake with levy over mash. We have experienced the full Irish (sans blood pudding) because our son-in-law is from Donegal. There is always a “fry-up” as he calls it when he’s visiting. So good.
Conor Bofin | 5th August 2015
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Thanks Ed,
The big fry is great. This little preparation is a bit more finessed. However, I eat more big fry breakfasts than I do this. That’s the honest truth. I hope all goes well with you.
Best,
Conor
Food,Photography & France | 29th November 2014
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Fabulous…wonderful looking salmon….beautiful photography…loved the whole thing EXCEPT…poaching eggs in those horrid rings! I have a thing about those rings ever since the spiky haired celebrity chef ( name forgotten as with nearly every other name) used them for serving up his recipes, so that everything was in a horridly neat round pile…I’m sure the eggs were delicious, however, as the colour is wonderful:)
Conor Bofin | 29th November 2014
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The one who spent his time trying to look like Nigel Kennedy? Gary Rhodes, if memory serves me.
They do a job and allow poaching for a mob without having to eat in shifts. I am as bald as a coot so there is no chance of me spiking the hair. I will probably continue with the rings. Being Irish, I won’t qualify for the OBE like what Rhodes did, rings or no. 😄
lapetitecasserole | 29th November 2014
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Are you open every day??? : ) joking aside, everything looks amazing, not only the food but even the way you presented the food! What a great way to start a new day!
Conor Bofin | 29th November 2014
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I promise, I don’t start every day this way. I wish….
Mad Dog | 29th November 2014
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Delicious indeed! You’ve got one up on us with the Clonakilty, but it is growing in popularity here – to my mind it beats all English black pudding (everything I’ve tried so far) hands down 😉
Conor Bofin | 29th November 2014
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We do that MD. Though, there are many other small producers dotted around Ireland, making excellent blood sausages.
Mad Dog | 29th November 2014
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Most of my friends come from Cork – they won’t let me try the others 🙂
cookinginsens | 29th November 2014
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Delicious.
Conor Bofin | 29th November 2014
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Thanks Rosemary.
deirdremagner | 29th November 2014
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I especially love “the colour of the Irish flag” bit! Looks scrumptious!
Conor Bofin | 29th November 2014
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That’s the truth of it Deirdre. Simple ingredients, simply prepared.
frugalfeeding | 29th November 2014
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I’ve never heard breakfast in Wales called the full Welsh, but this looks delicious. I mean. Wow. I’m so impressed by the presentation.
Conor Bofin | 29th November 2014
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Something like this: http://www.tripadvisor.co.uk/LocationPhotoDirectLink-g552000-i40528881-Criccieth_Gwynedd_North_Wales_Wales.html
frugalfeeding | 30th November 2014
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That just looks like a Full English to me! Surely a full Welsh ought to include laver bread and a Glamorgan sausage or two ;).
Conor Bofin | 30th November 2014
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I agree. Laver bread would make a good post, if you haven’t done one before.
Conor Bofin | 29th November 2014
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It is really simple stuff Nick. The key is quality ingredients.
Luffy Moogan | 29th November 2014
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I love a good breakfast, and this sounds fabulous Conor. When are you popping round to serve this up please? Just so that I know in good time to get the tea brewed up
Conor Bofin | 29th November 2014
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Perfect with a mug, Luffy.
yummyinsidemytummy | 29th November 2014
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Woaaaah
katechiconi | 29th November 2014
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Reading this over coffee in bed at 6.30am, both the Husband and I exclaimed “Phwoaaarrrr!” at the final photo. One day…. We grow spuds, so potato cakes are easy, we’re getting our own chickens pretty soon, and Tasmania does some sensational wild salmon, so it’ll be on for one and all when it all comes together. I think it’s going to have to be a nice boiled egg and soldiers for breakfast, just to hold me till then….
Conor Bofin | 29th November 2014
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“Phwoaarrrr” pretty well covers it Kate. Thank you!
Phil @foodfrankly | 29th November 2014
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Give me this for breakfast over a Full *Insert one of the four nations here* Breakfast any day Conor. Love it. Having travelled and worked often in Ireland, I’m very fond of the potato cake.
Conor Bofin | 29th November 2014
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Next time you are over Phil, give us a shout. The welcome mat is bever far from the door.
Phil @foodfrankly | 29th November 2014
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Cheers Conor, I’ll hopefully take you up on that someday.
Debbie Spivey | 29th November 2014
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Oh my goodness gracious! This breakfast is fit for a king!
Conor Bofin | 30th November 2014
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The King might have had a deep fried banana and jelly sandwich. This was reserved for me.
Debbie Spivey | 30th November 2014
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😀
Eha | 30th November 2014
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Coming from a gal who still eats a ‘full Scandinavian breakfast’ of mostly herring, eel or cheese or calves tongue on black bread even after all the years Down Under the ‘full Irish breakfast’ sounds just great!!
Conor Bofin | 30th November 2014
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Eha, you are a disgrace! But, I’ll admit, it has it’s place.
Eha | 30th November 2014
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Have just curtsied with the biggest smile on my face 🙂 !! And I really do like yours!
anotherfoodieblogger | 30th November 2014
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Absolutely delightful, delicious-looking breakfast. I am amazed you took the time to snap that last photo! 😀
Conor Bofin | 30th November 2014
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I reached around either side of the tripod to get it, dripping egg yolk on the camera as I scoffed it straight afterwards.
Mr Fitz | 30th November 2014
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Looks great!
Conor Bofin | 30th November 2014
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Thanks Mr. F. It was tasty.
iamrorykelly | 30th November 2014
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Now, that’s how to poach eggs – I’m stealing the ring method fella! Great looking breakfast….
Conor Bofin | 30th November 2014
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Thanks Rory. Steal away. Just dont steal my ones.
Maria Dernikos | 1st December 2014
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The ring method is a touch of genius. An idea which I will be nicking! Your breakfast looks perfect.Those potato cakes looks so light and fluffy. As to the full English/Welsh/Irish unless it has fried bread served with it, then it is not worth the calories.
Conor Bofin | 1st December 2014
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I love a bit of fried bread but the guilt gets the better of me most times.
Amanda | 1st December 2014
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What a beautiful breakfast. This is seriously what I would eat if given the choice of anything! Beautiful carving skills (i’d like to make my own smoked salmon one day soon) and those potato cakes look amazing. Come cook for me!
Conor Bofin | 2nd December 2014
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Amanda, Thanks for the kindness. I would love to skip over to NY and become your personal chef. However, the Wife reads the comments and I am now in trouble. Big trouble!
Best,
Conor
Amanda | 2nd December 2014
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Ha. Well my dad reads mine too (on my blog) and he’ll call me and be like “I don’t like the way that man talks to you” (not you,lol..he actually likes you and MD). I tell him not to worry.
Conor Bofin | 2nd December 2014
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I promise to behave myself. Tell your Dad not to fret.
Best,
Conor
Tonette Joyce | 3rd December 2014
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I was not much of a breakfast eater until health reasons has made me become one…I would have started long ago had I seen a breakfast like this,Conor!
Conor Bofin | 3rd December 2014
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Hi Tonette,
One could do worse than start the day on this.
milkandbun | 4th December 2014
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One of my fav breakfasts – cured salmon, I pretty often make it myself. I serve it on a slice of rye bread or with draniki (Russian rosti). Definitely will try your potato cakes next time! Thanks for sharing!
And your carving skills is spectacular!
Conor Bofin | 5th December 2014
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It would be lovely on rye, for sure. Thanks for the kind carving comment. Not every slice comes out like that one.
alyssasdream | 7th December 2014
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Reblogged this on alyssasdream and commented:
I am so gonna try this.
Emma Goddard | 10th December 2014
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Wow. Nothing better than salmon and eggs for breakfast. I can’t wait to try this for my family!
Conor Bofin | 10th December 2014
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Hi Emma,
It is very simple to prepare and delicious.
Thanks for the kind words,
Conor
aranislandgirl | 15th December 2014
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Reblogged this on The Aran Artisan and commented:
It may not be “The Full Irish”, but I’m with Conor on this one, it is the “Perfect Irish Breakfast.” I’ll be using our home grown spuds and fresh duck eggs. And now I know how to carve smoked salmon–Johnny’s brother gifts us one at Christmas most years. Don’t expect pictures tho; Conor’s finished dish is a work of art and you’re best left with that image, trust me.
ateroalex | 25th December 2014
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Reblogged this on uvirfarms.
Jessica Jayne | 31st December 2014
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This looks incredible! I’ve just eaten and it’s nowhere near breakfast but i would eat this right now! X
Conor Bofin | 31st December 2014
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Thanks Jessica. It’s a very tasty breakfast.
Best,
Conor
Maya Oryan | 5th January 2015
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This is my favorite breakfast, but with an English muffin, I like your version I’ll try it soon!!
Conor Bofin | 5th January 2015
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Hi Maya,
The muffin would be lovely too. Do try it.
C
chaoticitzi | 6th May 2015
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Must try it soon! I love it all!