# Full English Breakfast

A hearty and delicious breakfast dish featuring a variety of ingredients, including eggs, bacon, sausage, mushrooms, potatoes and beans.

- Servings: 1 servings
- Total time: 7 min
- Cuisine: British
- Category: Dessert
- Language: en

## Ingredients

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

## Instructions

1. Start by making bubble and squeak. Cut three large russet potatoes into half-inch chunks and place them into cold salted water.
2. Bring the potatoes to a rolling boil and cook for about 10-12 minutes until completely tender.
3. Using a spider or slotted spoon, fish them out and spread them on a rimmed baking sheet.
4. Add a couple handfuls of shredded green cabbage, return to the boil, and cook for about eight minutes.
5. Rice the potatoes using a ricer to make a smooth and fluffy mash.
6. Add the cooked cabbage and sauteed diced yellow onion to the warm potatoes.
7. Season with kosher salt and freshly ground black pepper.
8. Mix everything until evenly distributed.
9. Cook bangers and back bacon on a flat top.
10. Once browned, scoot the meats to the side and add butter to the pan.
11. Sautee 400 grams of quartered cremini mushrooms for about eight to nine minutes.
12. Add two fistfuls of the bubble and squeak mixture to the flat top.
13. Sear the potato mixture for 30–90 seconds on each side, re-oiling when you flip.
14. Add slices of blood sausage and sear quickly on both sides.
15. Re-oil the pan and sear cherry tomatoes on the vine.
16. Make room for two slices of buttered white bread and toast for 15–30 seconds per side until lightly browned.
17. Re-oil and add two large eggs, frying until over-easy.
18. Arrange all components of the dish on a plate.
19. For an Americanized version, prepare hash browns instead of bubble and squeak.
20. Peel russet potatoes and plunge directly into boiling water.
21. Cook the potatoes for about 15 minutes until well-cooked on the outside and still raw inside.
22. Allow the potatoes to cool until handleable.
23. Shred potatoes using a box grater with large holes.
24. Chop shreds to no more than one inch in length.
25. Mix 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.
26. Sprinkle mixture evenly over potatoes and mix until homogenous.
27. Knead the mixture until it holds its shape when pressed into a patty.
28. Form oval or rounded triangle-shaped patties.
29. Freeze the patties for at least one hour.
30. Deep fry in 375°F peanut oil for 3–5 minutes, or until deeply golden-brown and crisp. Flip halfway through.
31. Drain on paper towels and salt while still hot.
32. For the beans, saute about half a cup of chopped onion in one tablespoon of vegetable oil until translucent.
33. Add two cloves crushed garlic and two tablespoons tomato paste; saute for about 30 more seconds.
34. Deglaze the pan with one cup of chicken stock.
35. Add three-quarters of a cup tomato puree, two tablespoons brown sugar, one tablespoon apple cider vinegar, and two teaspoons molasses.
36. Stir to combine and bring to a gentle simmer.
37. Add two cans of drained and rinsed navy beans; bring back to a simmer.
38. Lower the heat and gently cook uncovered for about 20 minutes so the sauce can reduce.
39. Cover and keep warm until ready to serve.
40. Bake bacon and breakfast sausage in a 400°F oven for about 20 minutes, flipping sausage halfway through.
41. Pour quartered mushrooms into the bacon fat on a sheet pan and arrange Canadian bacon rounds atop.
42. Bake for 20 minutes, flipping Canadian bacon after 5 minutes.
43. Fry eggs in a big pool of bubbling butter. Cover to finish cooking the whites if necessary.
44. Arrange all components on a plate for serving.

## Equipment

- knife
- cutting board
- pot
- baking sheet
- ricer
- flat top
- small 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

## Source

- Original video: https://youtu.be/n2POMVVED1A?si=vvLNSUZYacIvDPRY
- Recipe page: https://www.cliprecipe.com/recipe/4568941b-1ee6-4112-b01a-dee8ca226f9c
- Extracted: 2025-01-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt