"These ingredients may vary depending on where in the Great Britain you happen to be and are a subject that is still open to (sometimes quite fierce) debate, we acknowledge this, so please stop writing to us saying that they are wrong, these are the right ingredients in our learned opinion."
Hash browns are increasingly common - and tasty, but not traditional
Though when I have guests visit from overseas here and we go out to eat Thai food and Korean BBQ and pizza and sushi and Pho and Lebanese mezze and maybe some Cajun then I ask how they like American food they'll look confused and say we didn't have any American food.
I'll reply, of course we did, everything we ate was American. What does it matter if it was made originally by Italian or German or French immigrants in the 1800s, or by Asian or African or Arab immigrants more recently than that? It's all American now... and much like, for example, chicken tikka masala was first made in Scotland and is technically Scottish... all of the food you eat in the US regardless of who is making it, it still has an American twist and character.
Tattie scone is a million times better than a hash brown.
The various extras that Celtic nations add are all good - especially the potato things: bread, cakes (which are not the same as hashed potatoes), or scones. I will say that perhaps the Scots go overboard by having up to half a dozen type of sausage-type things (link, square, black pudding, white pudding, haggis and fruit pudding)
As for all the people shocked by anyone eating a hamburger in the morning, what's the difference between that and steak (a tough, crappy cut) with eggs or the greasiness of seasoned pork products and tons of butter?
A full Irish is the way to go:
- Rasher (bacon)
- Black pudding
- White Pudding
- Hash Brown
- Scrambled egg
- optional: toast & beans
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