Can you cook a full Scottish fry-up in a slow cooker?

With posts about slow cooker full English breakfast and pizza hacks going viral recently, we decided to take a look at whether it's possible to cook a Scottish fry-up in a similar fashion. 

Published 19th Feb 2020
Updated 19 th Feb 2020

Recent articles have revealed that it is, in fact, possible to cook both English breakfasts and pizzas in a slow cooker and that the popular little pieces of kit are more versatile than people first believed.

First, a post on the Slow Cooker Recipe & Tips Facebook page (worth following if you don't already) showed how a full English fry-up can be made.

Picture: Slow Cooker Recipe & Tips\Facebook

Then a follow-up highlighted that the little machines are even capable of making delicious pizzas.

But can you cook a full Scottish fry-up?

How do potato scones, square sausages and black pudding fare when being cooked overnight to make the perfect hangover cure or lazy mid-morning meal?

The Slow Cooker Scottish Fry-up

Well, it turns out that popular bloggers Foodie Explorers are ahead of the curve in adapting this hack for Scottish foodstuffs.

Posting in 2018, the pair attempted the same trick with all Scottish staples  (thankfully minus the mushrooms and tomatoes).

• READ MORE: Recipe: slow cooker fry-up breakfast

A trip out to their local butchers saw them pick up links sausage, square sausage, Stornoway black pudding, bacon and potato scones for the experiment.

Scottish fry-up slow cooker
The set-up. Picture: Foodie Explorers

Following the original post, they added each ingredient, careful to place the sausages, bacon and black pudding at the side to get the best results. They then added the potato scones and even a mug of beans.

With a cook time of around nine hours, the results were surprising.

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Scottish fry-up slow cooker
The final layout. Picture: Foodie Explorers

Unsurprisingly, the items which usually make it across the border such as the beans and link sausages - and had already been shown to work - fared rather well, however, the square sausage ended up a little dry and overcooked, while the potato scones were a little moist and lacking the usual crispness from a frying pan.

The black pudding was also a little dry but still largely enjoyable.

The overall verdict? 

Foodie Explorers say it's all about the placement and possibly timing; with experimentation key to finding the optimal placing for each item, and liquid items like beans and scrambled eggs better served in the centre in mugs and the meatier items placed on the outside.

We'll leave it to the Foodie Explorer team to sum up: "If you know you are going to have a stinker of a hangover, are unwell or can’t face standing at a cooker for any length of time then this is OK. We’ve eaten worse in cafes.

"Maybe not the best-fried breakfast you’ll ever have, but it might be just what you need."

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Driven by a passion for all things drinks-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over 10 years advising customers from all over the world on the wonders of our national drink. Recently, his first book was published. Dubbed Gin Galore, it explores Scotland's best gins and the stories behind those that make them.
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