CHICAGO (WLS) — Chicago goes green this weekend, as the city celebrates St. Patrick’s Day.
Besides the river dyeing and parade, the Guinness Open Gate Brewery is one of the most popular places to be.
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The bagpipes and beer will be aplenty at the West Loop location.
Ryan Wagner, with Guinness, and Chef Taylor Bischof joined ABC7 Chicago Thursday to make an Irish breakfast.
Jim Coyne joined to talk about Chicago’s St. Patrick’s Day parade.
Full Irish Breakfast
Yield: 1 serving
2 ea Eggs
2 ea Rashers
1 ea Banger
1/2 ea Tomato, Beefsteak
1/2 cup Mushrooms, roasted
1/2 cup Baked Beans
1/2 cup Breakfast Potatoes
1 ea Sourdough
1. In a sauté pan cook the banger & the rashers, remove & place on a plate
2. Cut the tomato into 1/4″ & in the same sauté pan cook the tomato slice on each side for about 1 minute
3. Heat the beans & mushroom in separate pans & put them on the plate when ready
4. Make sure the breakfast potatoes are hot & toast your sourdough
5. Cook your eggs to your preference
Breakfast potatoes
1 pound Potatoes, Yukon, class B
6 tbsp Butter
2 ea Onion, julienne
2 tbsp Chives, chopped
1 tbsp Salt
1 tbsp Pepper
1. Leave potatoes whole & boil for 20 minutes or until fork tender
Step 2: Melt 4 tablespoons of butter in a sauté pan and then add the onions. Cook the onions over medium heat until they caramelize and turn into a deep brown color.
3. When the potatoes are cool enough to handle, smash them slightly
4. When ready, heat a sauté pan to high & add the potatoes with the remainder of the butter
5. Once the potatoes get some color add the caramelized onions, chives, salt & pepper
6. Adjust seasonings as needed
Hang out with ABC7 this Saturday. Join Larry Mowry, Liz Nagy and Stephanie Wade for live coverage of Chicago’s St. Patrick’s Day parade.
It begins at noon.
You can also watch online and wherever you stream.
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