Top o' the mornin'! Start St. Patrick's day the proper way

The traditional Irish breakfast, also called a "proper fry-up," is a staple of the Irish household and greasy spoon eatery, but why should the Irish have all the meaty fun?

There's no reason why the average American wouldn't enjoy a proper fry-up, and at what better time than St. Patrick's Day? Forget green eggs and ham. This dish is packed with Irish sausage and bacon - or bangers and rashers, respectively - and black and white pudding.

Add on the eggs, some chips, fried mushrooms or tomatoes and a helping of beans (if of the English persuasion), not to mention toasted brown bread or soda bread, and you've got yourself a hearty meal that will undoubtedly keep the belly full for hours.

"Hearty" is the reason this breakfast became a staple in Ireland, as well as England and Scotland, which serve up similar version of the dish. It started as a farmer's breakfast and had to be heavy and laden with protein and calories to keep the laborer going all morning.

Now, it's mainly served in Irish households and cafes as a weekend brunch and considered more of a treat, just like the typical American breakfast.

Irish bangers and rashers, however, are a bit different from their sausage and bacon cousins across the pond. Bangers are larger than American breakfast sausage and have a heavier flavor. Rashers resemble ham and taste like a cross between ham and bacon.

Black pudding - also known as blood pudding - and white pudding, made of pork, fat and suet or oatmeal, but without blood, may be off-putting to some Americans. The puddings, shaped in logs, are sliced and fried.

RECIPE

Aidan's Traditional Irish Breakfast

Serves 2

4 eggs

4 bangers (Irish sausage)

4 rashers (Irish bacon)

1 tomato, sliced in four

4 black pudding slices

4 white pudding slices

4 slices toast, soda bread or brown bread

Butter

Put a pat of butter in a large fry pan and fry the meat and pudding until brown. If using traditional Irish bacon, which resembles ham, do not allow it to get too crispy. Remove meat to a plate and place in a warm oven. Toast bread in the oven or toaster. Fry tomatoes and cook eggs as desired. The eggs are usually served sunny side up. Butter the toast and serve the dish warm for a big breakfast, brunch or lunch. Serve with a strong Irish tea. If desired, variations can be made to the fry-up. It can be served with chips (French fries) or breakfast potatoes, along with beans and fried mushrooms.

To purchase Irish sausage and bacon, as well as Irish butter, check the local grocer. Items like puddings and meats can also be found online at www.foodireland.com, www.britishdelights.com or www.amazon.com.

For ideas and a bit of Irish fun, cooks can browse photographs of the traditional fry-up and read reviews at www.rashersandeggs.com, a Dublin-based Web site.

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