Muffins recipes

National dish of Northern Ireland

flag of Northern Ireland

  • Independence: 3. 5. 1921
  • Capital: Belfast
  • Official language: English, Irish
  • Population: 1 810 900
  • Area: 13 843 km2
  • International code: GB
  • Currency: Pound sterling (GBP)
map of Northern Ireland

Ulster fry


  • 2 thick bacon slices
  • 2 sausages
  • 1 vegetable roll (sausage meat mixed with scallions)
  • 2 small tomatoes
  • 4 mushrooms
  • 2 large eggs
  • 1 soda farl (flat version of soda bread)
  • 2 potato farls (Irish potato bread)
Ulster fry national food (dish) of Northern Ireland


Slice tomatoes in half, place in low heat frying pan with a little oil. Drop vegetable roll and sausages into frying pan and cook on low heat. Slice mushrooms in half and pop into frying pan. Place bacon under a medium-heat grill. Move tomatoes under grill with bacon. Slice soda farls in half through the middle, exposing the inner bread. Cut potato farls in half, to create triangles. Remove sausage, vegetable roll and mushrooms from frying pan. Keep warm under the grill. Crack eggs into frying pan and cook gently. Remove eggs once cooked. Add more oil to pan and turn heat to high. When hot, but not smoking, add potato and soda farls to pan. Turn constantly to cook evenly. Remove when golden brown. Serve immediately.


Cousin to the Irish breakfast or "full Irish", the Ulster Fry is possibly the single dish most closely associated with Northern Ireland.

There are, however, some vital differences between the Fry and the Full Irish. Officially, the Fry does not contain anything that can't be fried in bacon fat. This means that ingredients that have sneaked in from other regional Irish and British fry-ups (such as baked beans) don't belong in the Fry.

The Ulster Fry is available all over the North both for breakfast and (in cafes and casual restaurants) as a lunch and dinner dish. It's as close as this island comes to the "all-day breakfast" concept. The Fry is meant to be hearty and substantial, and any attempt to render it in low-calorie form is destined to fail, as the ingredients (except for the potato farl and soda farl) are already too high-cholesterol for grilling them to make much of a difference if you're going to be eating them all at once. The key to keeping an Ulster Fry from doing long-term harm to your cardiac health or your waistline is simply not to eat it every day, or maybe even every week. But if you're going to make it, make it the old-fashioned way.

The is a basic roster of ingredients without which an Ulster Fry isn't genuine. They are:

  • Streaky bacon / bacon rashers
  • Sausages (typically the kind referred to in these islands as the "chipolata")
  • Black pudding (an Irish sausage containing blood, a grain such as oats or barley, and various spices)
  • Eggs
  • Potato farl (a potato-based griddle bread, rolled out into a circle and cut into quarters, then baked)
  • Soda farl (soda bread baked on the griddle, also in quarters: "farl" is an old word for quarter)

Other ingredients that sometimes get involved, either as a garnish or as elements of other regional breakfasts that have slithered into the equation from the outside, are white pudding (a sausage like black pudding but without the blood), tomatoes, mushrooms, and fried bread.

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