Gluten-Free Irish Breakfast with Potato Farls

Instructions

1. 1In a large bowl, combine the 1 cup Gluten-Free All-Purpose Flour, 1 cup Mashed Potatoes, 1/2 teaspoon Salt, and 1/4 teaspoon Black Pepper. Mix thoroughly with your hands until a soft, cohesive dough forms.
2. 2Divide the dough into four equal portions. Gently pat each portion into a round, flat shape, approximately 1.27 cm thick, to form the four potato farls.
3. 3Melt 1 tablespoon of the Butter in a 25.4 cm skillet over medium heat (176.7°C / 175°C). Carefully place the four potato farls into the hot skillet and cook for 5-7 minutes per side, until they are golden brown and feel firm to the touch when gently pressed. Remove the cooked farls from the skillet and set them aside on a plate.
4. 4Add the 8 slices Bacon to the same 25.4 cm skillet. Cook over medium heat (176.7°C / 175°C) for 8-10 minutes, turning the bacon occasionally, until it is crispy and golden brown. Remove the crispy bacon from the skillet and place it on a plate lined with paper towels to drain excess fat. Add the 4 links Irish Sausages to the same skillet and cook over medium heat (177°C / 175°C) for 12-15 minutes, turning them frequently, until they are browned on all sides and an internal temperature of 71°C is reached. Remove the cooked sausages from the skillet and set them aside with the bacon.
5. 5If the skillet appears dry, add the remaining 1 tablespoon of Butter to the 25.4 cm skillet and allow it to melt over medium heat (176.7°C / 175°C). Carefully crack the 4 Eggs into the skillet and fry them for 2-4 minutes, until the whites are set and the yolks are cooked to your preference. While the eggs are cooking, place the 2 Tomatoes, cut in half, into the skillet, cut-side down. Grill them for 3-5 minutes, until they are slightly softened and show light char marks.
6. 6Immediately arrange the cooked potato farls, crispy bacon, cooked Irish sausages, fried eggs, and grilled tomatoes on serving plates. Serve warm.

Substitutions

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