Leftovers! An American Irish girl’s take on the traditional “Full Irish Breakfast”. In Ireland, this is breakfast on a grand scale, thus the “full” part of the name. Traditionally served with Irish sausage, Irish bacon or rasher, blood sausage, fried egg, fried mushrooms and tomatoes, baked beans (oh yes, it’s true) potatoes or boxy (griddle bread) and a cup of freshly brewed tea to wash it all down. It is a staggering amount of food! My memories of these breakfasts are fond, but at home I lighten it up quite a bit and put a modern twist on things.
David and I treated my Mom and Dad to a trip to Ireland to visit our family roots. It was a spectacular trip! The countryside truly is an emerald isle, as green as everyone says it will be. It is a magical place and you can believe in leprechauns when you are there. We stayed in the homes of people all along the way, Bed and Breakfast Inns, so we could really connect with the people. As much as the country is beautiful and the history, music and Jameson flow through you, it is the people of Ireland that I loved the most!
I guess after a night of singing and dancing in the pub, the Full Irish really hits the spot!I remember the first time I ordered the Full Irish in Dublin. I was astounded to see what was on my plate! Not only was it a massive amount of food, but I had never considered eating baked beans for breakfast! This is the fun of travel! As we traveled across Ireland, absorbing all that is Ireland, I learned to order a modified Full Irish. At home, I have taken the parts I like, added a few of my own and call it the Full Irish Scramble. Leftover corned beef instead of bacon and some spinach for a wee bit of the green as a reminder of the Irish countryside. From my American Irish table to yours, with love! 🙂
Full Irish Scramble
Only 6 ingredients but so much flavor! A great use of leftover corned beef and potatoes from a St Patrick’s Day feast. Or any time you make corned beef. I can’t wait to have it only once a year so there are always leftovers!
In a large skillet, heat olive oil and saute the mushrooms for 2 -3 minutes. Place the cooked potatoes around the skillet, between the mushrooms, in a single layer. Sprinkle potatoes with salt and pepper.
Cook until they are golden brown on one side. Flip them over, still in a single layer, to brown on the other side.
Add the corned beef and toss with the potatoes and mushrooms to heat through and lightly crisp the meat.
Next add the tomatoes and cook for 1-2 minutes to remove some moisture.
Add the spinach and cook until it is wilted and most of the moisture is removed.
Whisk the eggs with the cream and a dash of salt and pepper.
Pour the eggs into the pan, covering all of the meat and veggies.
Let them cook on low heat without stirring for 2 minutes.
Gently fold the eggs over the meat and veggies to incorporate and continue to cook until eggs are fluffy.
- 1 tablespoon olive oil
- 5-6 cremini mushrooms, sliced
- 3 small potatoes, pre-cooked and sliced (Red Skin, Yukon Gold)
- 1/2 cup leftover corned beef, cubed
- 1 large Roma tomato, large dice
- handful of baby spinach, rough chopped
- 4 eggs
- 2 tablespoons cream
- salt and pepper
- In a large skillet, heat olive oil and saute the mushrooms for 2 -3 minutes.
- Place the potatoes around the skillet, between the mushrooms, in a single layer. Sprinkle with salt and pepper and cook until they are golden brown on one side. Flip them over, still in a single layer, to brown on the other side.
- Add the corned beef and toss with the potatoes and mushrooms to heat through and lightly crisp the meat.
- Next add the tomatoes and cook for 1-2 minutes to remove some moisture.
- Add the spinach and cook until it is wilted and most of the moisture is removed.
- Whisk the eggs with the cream and a dash of salt and pepper.
- Pour the eggs into the pan,covering all of the meat and veggies, and let them cook over low heat without stirring for 2 minutes.
- Gently fold the eggs over the meat and veggies to incorporate and continue to cook until eggs are fluffy.
