Irish breakfast with Hazel, Ravines and Downtown

We've all heard it - that breakfast is the most important meal of the day. 

Executive chef Emmele Herrold from Hazel, Ravines and Downtown in Birmingham joined us on The Nine to show us how to make a traditional Irish breakfast for St. Patrick's Day. You can watch in the video player above, and get her recipes below. 

Baked beans:
Cook 2 cups pinto beans in water until they are soft. 
Stew together with:
1/4 lb. bacon
1 cup ketchup
1/4 cup brown sugar
2 tsp apple cider vinegar
Add water to cover

2 lbs. fingerling potatoes
Toss potatoes in olive oil, salt and pepper
Bake until tender
Let cool
Mash potatoes with the palm of your hand, just until flat
Heat olive oil in a skillet
Add potatoes to hot oil, season with salt and pepper if needed
Cook until golden brown

Prepare the rest:
Slice ham in 1/4 slices (1 per person)
Slice tomatoes 1/2 thick (3 slices per person)
Use about 2 inches of sausage per person
2 eggs per person (We suggest sunny side up)
1 piece of toast per person (choose your favorite toast)

Prepare ham, sausage and tomato by cooking them until golden brown and cooked through on a griddle or in a sauté pan.

Assemble one plate per person with:
2 eggs
2 inches Sausage
1 slice ham
3 slices tomato
1/2 cup beans
1/2 cup potato
1 slice toast