A "Full English Breakfast" is quite similar to what we call a "Fry" I've heard it called an "Ulster Fry" but I suppose since I live in Ulster there's no need to waste breath on unnecessary additional details.
One thing the Full English lacks is Potato Bread or Fadge. I used to think fadge was something you bought in the shop. Now I know it's something you do with leftover potatoes.
Oh, in case you wonder, "farls" are a circle shape marked with a cross so the circle can be easily broken into four quarters.
Left over potatoes, mashed with butter
Enough flour
I'm not going to give you amounts because I don't know how much potato you didn't eat.
put the pan on. It needs to be hot.
Dump your potatoes onto the bench.
Add the flour, just a bit at a time,
Keep kneading and adding more flour until you get soft stretchy dough.
Shape the dough into discs about as thick as your fingers. Lubricate the pan with flour - not oil - and dry fry the discs on one side. Score the top into farls and flip it over to cook the other side.
To be honest we hardly ever eat these in a fry. They're good while they're hot with butter melted on them.
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