The Full Irish Breakfast

Irish breakfast, also known as an Irish fry, may seem designed to soak up alcohol from the night before, but anybody will find this comforting and filling.
The start to a good morning / Photo by Penny De Los Santos, Styling by Frances Boswell

Courtesy Joe Mallol, corporate chef, Dead Rabbit Grocery and Grog, New York City

The award-winning Dead Rabbit Grocery and Grog in New York City is best known for its cocktails. But its Full Irish Breakfast is so popular that the restaurant began serving it for lunch during the week, in addition to weekend brunches.

Chef Joe Mallol adds some herbs and spices, but sticks to a classic formula. “If you go to Ireland, they don’t really do corned beef,” he says. “This is more traditional.”

The Original Irish Coffee Recipe
On The Plate
  • Eggs, cooked any way you like
  • Bangers (Irish sausages)
  • Toast
  • Rashers (back bacon)
  • Black and White Pudding (Irish blood and oatmeal sausages)
Baked Beans Ingredients
  • 1 (16-ounce) can pork and beans
  • 1 apple, small diced
  • 1 small yellow onion, diced
  • 1 green bell pepper, diced
  • 1 tablespoon barbecue rub (see Dead Rabbit's recipe below)
  • ¼ cup barbecue sauce
  • 1 tablespoon yellow mustard
  • 2 tablespoons apple cider vinegar
  • ½ tablespoon Worcestershire sauce
  • 3 strips bacon, chopped
  • Salt and pepper, to taste
Baked Beans Directions

Heat oven to 325˚F. Combine all ingredients in medium pot over low heat. Cook for 30 minutes. Pour into baking dish, and bake until sauce is thickened, 1 hour. Serves 6.

Sautéed Mushrooms

In medium sauté pan over low heat, melt 4 tablespoons butter. Sweat 2 tablespoons chopped shallots and 1 tablespoon chopped garlic for 5 minutes. Over high heat, add 4 cups of mushrooms in bite-size pieces (preferably a mix of button, shiitake, portobello and oyster), and sauté for 15 minutes. Deglaze pan with 2 tablespoons Madeira. Add 1 tablespoon chopped fresh thyme, and season with salt and pepper to taste. Cook another 5 minutes. Serves 6.

Roasted Tomatoes

Heat oven to 350˚F. Halve 3 pounds tomatoes vertically. In large bowl, toss with 2 tablespoons chopped garlic, 2 tablespoons chopped fresh basil, 1 tablespoon chopped fresh thyme, 2 tablespoons extra-virgin olive oil, and salt and pepper to taste. Place on cookie sheet. Roast for 25 minutes, or until soft and lightly browned. Serves 6.

The Dead Rabbit’s Pork Rub
  • ¾ cup brown sugar
  • ¾ cup white sugar
  • ½ cup paprika
  • ¼ cup kosher salt
  • ¼ cup garlic powder
  • 2 Tbsp. ground black pepper
  • 2 Tbsp. ground ginger
  • 2 Tbsp. onion powder
  • 2 tsp. rosemary powder
Pork Rub Directions

Mix all ingredients together. Store in cool dry place.

Pair It

“Everyone drinks this with a Guinness,” Mallol says. It’s not the dish for fancy pairings, even at a great cocktail bar. “Or an Irish Coffee would work.”

Published on February 16, 2017
About the Author
Layla Schlack
Senior Associate Editor

Schlack is a NATJA-award-winning journalist with eight years’ experience writing and editing cooking, dining, spirits, entertaining and travel stories, as well as developing recipes, in various editorial roles at Fine Cooking and Hemispheres. When she’s not editing Wine Enthusiast’s food and entertaining stories, she can usually be found clanging around her Connecticut kitchen, beverage in hand, trying to re-create some tasty meal she’s had over the course of her travels. Email: lschlack@wineenthusiast.net



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