Full English Breakfast

7 mins
Serves 1
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Directions

  1. 1Start by making bubble and squeak. Cut three large russet potatoes into half-inch chunks and place them into cold salted water.
  2. 2Start by making bubble and squeak. Cut three large russet potatoes into half-inch chunks and place them into cold salted water.
  3. 3Start by making bubble and squeak. Cut three large russet potatoes into half-inch chunks and place them into cold salted water.
  4. 4Bring the potatoes to a rolling boil and cook for about 10-12 minutes until completely tender.
  5. 5Bring the potatoes to a rolling boil and cook for about 10-12 minutes until completely tender.
  6. 6Bring the potatoes to a rolling boil and cook for about 10-12 minutes until completely tender.
  7. 7Using a spider or slotted spoon, fish them out and spread them on a rimmed baking sheet.
  8. 8Using a spider or slotted spoon, fish them out and spread them on a rimmed baking sheet.
  9. 9Using a spider or slotted spoon, fish them out and spread them on a rimmed baking sheet.
  10. 10Add a couple handfuls of shredded green cabbage, return to the boil, and cook for about eight minutes.
  11. 11Add a couple handfuls of shredded green cabbage, return to the boil, and cook for about eight minutes.
  12. 12Add a couple handfuls of shredded green cabbage, return to the boil, and cook for about eight minutes.
  13. 13Rice the potatoes using a ricer to make a smooth and fluffy mash.
  14. 14Rice the potatoes using a ricer to make a smooth and fluffy mash.
  15. 15Rice the potatoes using a ricer to make a smooth and fluffy mash.
  16. 16Add the cooked cabbage and sauteed diced yellow onion to the warm potatoes.
  17. 17Add the cooked cabbage and sauteed diced yellow onion to the warm potatoes.
  18. 18Add the cooked cabbage and sauteed diced yellow onion to the warm potatoes.
  19. 19Season with kosher salt and freshly ground black pepper.
  20. 20Season with kosher salt and freshly ground black pepper.
  21. 21Season with kosher salt and freshly ground black pepper.
  22. 22Mix everything until evenly distributed.
  23. 23Mix everything until evenly distributed.
  24. 24Mix everything until evenly distributed.
  25. 25Cook bangers and back bacon on a flat top.
  26. 26Cook bangers and back bacon on a flat top.
  27. 27Cook bangers and back bacon on a flat top.
  28. 28Once browned, scoot the meats to the side and add butter to the pan.
  29. 29Once browned, scoot the meats to the side and add butter to the pan.
  30. 30Once browned, scoot the meats to the side and add butter to the pan.
  31. 31Sautee 400 grams of quartered cremini mushrooms for about eight to nine minutes.
  32. 32Sautee 400 grams of quartered cremini mushrooms for about eight to nine minutes.
  33. 33Sautee 400 grams of quartered cremini mushrooms for about eight to nine minutes.
  34. 34Add two fistfuls of the bubble and squeak mixture to the flat top.
  35. 35Add two fistfuls of the bubble and squeak mixture to the flat top.
  36. 36Add two fistfuls of the bubble and squeak mixture to the flat top.
  37. 37Sear the potato mixture for 30–90 seconds on each side, re-oiling when you flip.
  38. 38Sear the potato mixture for 30–90 seconds on each side, re-oiling when you flip.
  39. 39Sear the potato mixture for 30–90 seconds on each side, re-oiling when you flip.
  40. 40Add slices of blood sausage and sear quickly on both sides.
  41. 41Add slices of blood sausage and sear quickly on both sides.
  42. 42Add slices of blood sausage and sear quickly on both sides.
  43. 43Re-oil the pan and sear cherry tomatoes on the vine.
  44. 44Re-oil the pan and sear cherry tomatoes on the vine.
  45. 45Re-oil the pan and sear cherry tomatoes on the vine.
  46. 46Make room for two slices of buttered white bread and toast for 15–30 seconds per side until lightly browned.
  47. 47Make room for two slices of buttered white bread and toast for 15–30 seconds per side until lightly browned.
  48. 48Make room for two slices of buttered white bread and toast for 15–30 seconds per side until lightly browned.
  49. 49Re-oil and add two large eggs, frying until over-easy.
  50. 50Re-oil and add two large eggs, frying until over-easy.
  51. 51Re-oil and add two large eggs, frying until over-easy.
  52. 52Arrange all components of the dish on a plate.
  53. 53Arrange all components of the dish on a plate.
  54. 54Arrange all components of the dish on a plate.
  55. 55For an Americanized version, prepare hash browns instead of bubble and squeak.
  56. 56For an Americanized version, prepare hash browns instead of bubble and squeak.
  57. 57For an Americanized version, prepare hash browns instead of bubble and squeak.
  58. 58Peel russet potatoes and plunge directly into boiling water.
  59. 59Peel russet potatoes and plunge directly into boiling water.
  60. 60Peel russet potatoes and plunge directly into boiling water.
  61. 61Cook the potatoes for about 15 minutes until well-cooked on the outside and still raw inside.
  62. 62Cook the potatoes for about 15 minutes until well-cooked on the outside and still raw inside.
  63. 63Cook the potatoes for about 15 minutes until well-cooked on the outside and still raw inside.
  64. 64Allow the potatoes to cool until handleable.
  65. 65Allow the potatoes to cool until handleable.
  66. 66Allow the potatoes to cool until handleable.
  67. 67Shred potatoes using a box grater with large holes.
  68. 68Shred potatoes using a box grater with large holes.
  69. 69Shred potatoes using a box grater with large holes.
  70. 70Chop shreds to no more than one inch in length.
  71. 71Chop shreds to no more than one inch in length.
  72. 72Chop shreds to no more than one inch in length.
  73. 73Mix two tablespoons cornstarch, one tablespoon all-purpose flour, a few twists of pepper, 0.5 teaspoon kosher salt, and optionally 0.5 teaspoon garlic powder and 0.5 teaspoon onion powder and 0.25 teaspoon cayenne pepper.
  74. 74Mix two tablespoons cornstarch, one tablespoon all-purpose flour, a few twists of pepper, 0.5 teaspoon kosher salt, and optionally 0.5 teaspoon garlic powder and 0.5 teaspoon onion powder and 0.25 teaspoon cayenne pepper.
  75. 75Mix two tablespoons cornstarch, one tablespoon all-purpose flour, a few twists of pepper, 0.5 teaspoon kosher salt, and optionally 0.5 teaspoon garlic powder and 0.5 teaspoon onion powder and 0.25 teaspoon cayenne pepper.
  76. 76Sprinkle mixture evenly over potatoes and mix until homogenous.
  77. 77Sprinkle mixture evenly over potatoes and mix until homogenous.
  78. 78Sprinkle mixture evenly over potatoes and mix until homogenous.
  79. 79Knead the mixture until it holds its shape when pressed into a patty.
  80. 80Knead the mixture until it holds its shape when pressed into a patty.
  81. 81Knead the mixture until it holds its shape when pressed into a patty.
  82. 82Form oval or rounded triangle-shaped patties.
  83. 83Form oval or rounded triangle-shaped patties.
  84. 84Form oval or rounded triangle-shaped patties.
  85. 85Freeze the patties for at least one hour.
  86. 86Freeze the patties for at least one hour.
  87. 87Freeze the patties for at least one hour.
  88. 88Deep fry in 375°F peanut oil for 3–5 minutes, or until deeply golden-brown and crisp. Flip halfway through.
  89. 89Deep fry in 375°F peanut oil for 3–5 minutes, or until deeply golden-brown and crisp. Flip halfway through.
  90. 90Deep fry in 375°F peanut oil for 3–5 minutes, or until deeply golden-brown and crisp. Flip halfway through.
  91. 91Drain on paper towels and salt while still hot.
  92. 92Drain on paper towels and salt while still hot.
  93. 93Drain on paper towels and salt while still hot.
  94. 94For the beans, saute about half a cup of chopped onion in one tablespoon of vegetable oil until translucent.
  95. 95For the beans, saute about half a cup of chopped onion in one tablespoon of vegetable oil until translucent.
  96. 96For the beans, saute about half a cup of chopped onion in one tablespoon of vegetable oil until translucent.
  97. 97Add two cloves crushed garlic and two tablespoons tomato paste; saute for about 30 more seconds.
  98. 98Add two cloves crushed garlic and two tablespoons tomato paste; saute for about 30 more seconds.
  99. 99Add two cloves crushed garlic and two tablespoons tomato paste; saute for about 30 more seconds.
  100. 100Deglaze the pan with one cup of chicken stock.
  101. 101Deglaze the pan with one cup of chicken stock.
  102. 102Deglaze the pan with one cup of chicken stock.
  103. 103Add three-quarters of a cup tomato puree, two tablespoons brown sugar, one tablespoon apple cider vinegar, and two teaspoons molasses.
  104. 104Add three-quarters of a cup tomato puree, two tablespoons brown sugar, one tablespoon apple cider vinegar, and two teaspoons molasses.
  105. 105Add three-quarters of a cup tomato puree, two tablespoons brown sugar, one tablespoon apple cider vinegar, and two teaspoons molasses.
  106. 106Stir to combine and bring to a gentle simmer.
  107. 107Stir to combine and bring to a gentle simmer.
  108. 108Stir to combine and bring to a gentle simmer.
  109. 109Add two cans of drained and rinsed navy beans; bring back to a simmer.
  110. 110Add two cans of drained and rinsed navy beans; bring back to a simmer.
  111. 111Add two cans of drained and rinsed navy beans; bring back to a simmer.
  112. 112Lower the heat and gently cook uncovered for about 20 minutes so the sauce can reduce.
  113. 113Lower the heat and gently cook uncovered for about 20 minutes so the sauce can reduce.
  114. 114Lower the heat and gently cook uncovered for about 20 minutes so the sauce can reduce.
  115. 115Cover and keep warm until ready to serve.
  116. 116Cover and keep warm until ready to serve.
  117. 117Cover and keep warm until ready to serve.
  118. 118Bake bacon and breakfast sausage in a 400°F oven for about 20 minutes, flipping sausage halfway through.
  119. 119Bake bacon and breakfast sausage in a 400°F oven for about 20 minutes, flipping sausage halfway through.
  120. 120Bake bacon and breakfast sausage in a 400°F oven for about 20 minutes, flipping sausage halfway through.
  121. 121Pour quartered mushrooms into the bacon fat on a sheet pan and arrange Canadian bacon rounds atop.
  122. 122Pour quartered mushrooms into the bacon fat on a sheet pan and arrange Canadian bacon rounds atop.
  123. 123Pour quartered mushrooms into the bacon fat on a sheet pan and arrange Canadian bacon rounds atop.
  124. 124Bake for 20 minutes, flipping Canadian bacon after 5 minutes.
  125. 125Bake for 20 minutes, flipping Canadian bacon after 5 minutes.
  126. 126Bake for 20 minutes, flipping Canadian bacon after 5 minutes.
  127. 127Fry eggs in a big pool of bubbling butter. Cover to finish cooking the whites if necessary.
  128. 128Fry eggs in a big pool of bubbling butter. Cover to finish cooking the whites if necessary.
  129. 129Fry eggs in a big pool of bubbling butter. Cover to finish cooking the whites if necessary.
  130. 130Arrange all components on a plate for serving.
  131. 131Arrange all components on a plate for serving.
  132. 132Arrange all components on a plate for serving.

Ingredients

  • 3 large russet potatoes
  • 3 large russet potatoes
  • 3 large russet potatoes
  • 2 handfuls shredded green cabbage
  • 2 handfuls shredded green cabbage
  • 2 handfuls shredded green cabbage
  • 0.5 small yellow onion
  • 0.5 small yellow onion
  • 0.5 small yellow onion
  • 50 grams unsalted butter
  • 50 grams unsalted butter
  • 50 grams unsalted butter
  • 1 kosher salt
  • 1 kosher salt
  • 1 kosher salt
  • 1 freshly ground black pepper
  • 1 freshly ground black pepper
  • 1 freshly ground black pepper
  • 6 bangers
  • 6 bangers
  • 6 bangers
  • 4 slices back bacon
  • 4 slices back bacon
  • 4 slices back bacon
  • 1 black pudding
  • 1 black pudding
  • 1 black pudding
  • 2 cans heinz beans
  • 2 cans heinz beans
  • 2 cans heinz beans
  • 400 grams cremini mushrooms
  • 400 grams cremini mushrooms
  • 400 grams cremini mushrooms
  • 1 canola oil
  • 1 canola oil
  • 1 canola oil
  • 2 slices white bread
  • 2 slices white bread
  • 2 slices white bread
  • 1 vine cherry tomatoes
  • 1 vine cherry tomatoes
  • 1 vine cherry tomatoes
  • 2 large eggs
  • 2 large eggs
  • 2 large eggs
  • 2 tablespoons corn starch
  • 2 tablespoons corn starch
  • 2 tablespoons corn starch
  • 1 tablespoon all purpose flour
  • 1 tablespoon all purpose flour
  • 1 tablespoon all purpose flour
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon onion powder
  • 0.25 teaspoon cayenne pepper
  • 0.25 teaspoon cayenne pepper
  • 0.25 teaspoon cayenne pepper
  • 0.5 cup chopped onion
  • 0.5 cup chopped onion
  • 0.5 cup chopped onion
  • 1 tablespoon vegetable oil
  • 1 tablespoon vegetable oil
  • 1 tablespoon vegetable oil
  • 2 cloves crushed garlic
  • 2 cloves crushed garlic
  • 2 cloves crushed garlic
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato paste
  • 1 cup chicken stock
  • 1 cup chicken stock
  • 1 cup chicken stock
  • 0.75 cup tomato puree
  • 0.75 cup tomato puree
  • 0.75 cup tomato puree
  • 2 tablespoons brown sugar
  • 2 tablespoons brown sugar
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons molasses
  • 2 teaspoons molasses
  • 2 teaspoons molasses
  • 2 cans navy beans
  • 2 cans navy beans
  • 2 cans navy beans
  • 1 peanut oil
  • 1 peanut oil
  • 1 peanut oil
  • 4 rounds Canadian bacon
  • 4 rounds Canadian bacon
  • 4 rounds Canadian bacon

Equipment

knifecutting boardpotbaking sheetricerflat topsmall pan

Tips

  • Use a ricer for lighter, smoother mashed potatoes.
  • Cook on a large flat top for even cooking and mingling of flavors.
  • For a healthier option, use plain toast instead of fried bread.
  • Freeze potato mixture for at least an hour to help them hold their shape when frying.
  • Halfway through baking, shuffle mushrooms and flip tomato slices; baste with bacon fat and shingle Canadian bacon rounds on the baking sheet