Gerry Adams sparks Irish breakfast debate with claim popular fry ingredient is ‘anglicised’ addition

Gerry Adams sparks Irish breakfast debate with claim popular fry ingredient is ‘anglicised’ addition

GERRY ADAMS has sparked fresh debate among Irish breakfast fans after branding one popular foodstuff an “Anglicised” addition to the traditional fry. 

Never one to shy away from a debate, the former Sinn Fein leader took to Twitter this past Sunday morning to lambast anyone who dare include baked beans in their traditional Irish fry. 

To Adams’s way of thinking, the combination of tomato sauce and edible seed is the reserve of the English and something that should never grace an Irish plate before midday. 

He wrote: “Beans in a fry is an anglicised 6 counties version of the traditional Ulster fry with dipped farls, black & white pudding, eggs, bacon & ispiní.” 

Not content to leave it there, Adams then took aim at the inclusion of fried potato on the plate, branding that particular addition an “Americanised” one. 

“Fried spuds in a fry is Americanised addition,” he wrote.  

“If you’re gonna eat a fry eat an authentic indigenous fry.” 

The breakfast declaration drew a variety of responses from his followers. 

Some were in firm agreement. 

"Spot on,” one fan replied. “I knew it, always had an uneasy feeling about those beans. The fried spuds is a bit like bacon on top of pancakes and syrup, just not right.” 

Others, however, called for less rigidity when it comes to an Irish fry. 

"But I like what I like," one such critic said. “Sometimes being diverse tastes nice.” 

There were, of course, some who were simply out to poke fun at Gerry for his breakfast ramblings. 

“Our indigenous fry can also be enhanced by the addition of such exotic ingredients as mushrooms and tamata and, dare I say it, toast,” one such joker wrote. 

Then there were those who wondered how Adams was coping in lockdown and whether he had enough to do. 

“Weird hill to die on, Gerry,” one concerned follower wrote.  

Elsewhere, one person shared a diagram of how the humble fried breakfast can be drawn up by regions:

A few, meanwhile, seemed keen to hear Adams’s take on all things breakfast, with one intrepid eater asking “We have halloumi with ours Gerry - thoughts on that?” 

Gerry didn't reply but his silence spoke volumes.

And, of course, there were a few who were simply more concerned with the enjoyment of the meal itself and the use of condiments of course, with one simply responding: “Can’t bate a fry smothered in red sauce, wa Gerr!” 

Is anyone else hungry now?