Full English Breakfast Recipe: A Full English breakfast is a personal affair – but this is how we do it at Swaledale Butchers. British breakfast staples like sausage and bacon take the lead, supported by mushrooms, tomatoes, crispy fried eggs, golden fried bread, and homemade hash browns. Few finer starts to the day exist, though for the sake of your arteries, it’s best enjoyed as an occasional indulgence. Strong, hot tea or coffee is essential.
Controversially, you’ll notice baked beans are absent. If that’s a deal-breaker, it’s easily fixed – open a tin and warm them through.
We’ve included a recipe for from-scratch hash browns. While shop-bought options exist, these are well worth the small extra effort.
Serves 3
Ingredients
- 6 Yorkshire Breakfast Sausages
- 6 rashers of Dry-Cured Smoked Bacon Bacon or Dry-Cured Unsmoked Back Bacon
- 6 organic eggs
- 3 ripe plum tomatoes
- 500g chestnut mushrooms
- 2 garlic cloves
- 3 slices of white tinned loaf (sliced bread works best)
- 3 thick slices of black pudding (optional – available soon at Swaledale)
- HP Sauce, to serve
- salted butter, for frying
- freshly brewed coffee
For the Hash Browns
- 3 large potatoes (Maris Piper or similar)
- 2 tbsp. plain flour
- 1 tbsp. cornflour
- 50g salted butter, melted
- sea salt
- freshly ground black pepper
- vegetable oil, for shallow frying
Method
Start with the Hash Browns
- Preheat your oven to 180°C.
- Prick the potatoes all over with a small sharp knife.
- Sprinkle a little salt onto a baking tray, place the potatoes on top, and roast for 35–40 minutes until almost – but not fully – cooked. Set aside to cool slightly.
- Once cool enough to handle, peel and grate the potatoes into a mixing bowl. Add the melted butter, both flours, a generous pinch of salt, and a few grinds of black pepper. Mix thoroughly with your hands.
- Taste the mixture and adjust the seasoning if needed.
- Scoop roughly 150g portions and shape into your preferred form – rectangles or triangles work well.
- Transfer to the fridge to chill for at least an hour to firm up before frying.
Meanwhile, Prepare the Rest
- Halve the tomatoes and place them cut side up on a baking tray. Season with salt and black pepper, scatter over a little finely sliced garlic, drizzle with oil, and roast in the oven (still at 180°C) for 25 minutes.
- Quarter the mushrooms. Heat a large frying pan over high heat, add a knob of butter and a lightly crushed garlic clove, then toss in the mushrooms. Season with sea salt and cook for 8–10 minutes, stirring occasionally.
- Arrange the sausages and bacon on a baking tray and roast in the oven for 8–10 minutes until golden and cooked through.
- Fry the black pudding in a pan until crisp on both sides, then set aside and keep warm.
- In the same pan, fry the bread in a little butter or vegetable oil until golden and crisp on both sides.
- Fry the eggs to your liking in the same pan.
- Add about a centimetre of vegetable oil to the pan and bring to a medium heat. Carefully add the chilled hash browns and shallow fry until golden and crisp on both sides. Drain on kitchen paper.
- Assemble everything on warm plates, pour the coffee, serve with brown sauce, and enj
