Bangin’ Breakfast Potatoes.
OH WHERE TO START. My secret to perfect breakfast potatoes lies with a few techniques: saute, render, caramelize.
I start with my cast iron skillet. Any skillet will work, but just remember the darker the skillet the darker your product. Dice up the potatoes, toss them in minimal olive oil, and cook them up until nice and brown. Just as the pan is au sec, or nearly dry, throw in some diced raw bacon. Dicing raw bacon can be a pain and I’ve seen some resulting knife cuts, so just before your potatoes start to cook throw the bacon in the freezer! Dicing frozen bacon will change your life. Forever.
The bacon will render which will further cook the potatoes and add a whole new level of flavor. Speaking of flavor, I season my potatoes with salt, pepper, and Old Bay. The key is to lightly season throughout the entire cooking process, that way you build flavor.
Once the bacon is cooked, mince a clove or two of garlic and toss that in. The first time I made this I made the mistake of adding the garlic too early, resulting in hidden burnt pieces of garlic. Don’t do that. Yuck. I also added some dried parsley – only because I didn’t have any fresh on hand. Use whatever works for you!
My favorite part of this recipe is the caramelizing the potatoes. Oh my gosh I’m drooling again. Just before taking them off the fire to serve, sprinkle over a tablespoon of pure maple syrup. You’ll hear it sizzle and your mouth will water. Toss it up and cook it for another minute. The sugars will melt and will just add another layer of deliciousness.
I served mine with a sunny side egg on top for a more breakfast feel. This is completely optional though. I do recommend that egg be runny because then eating just gets fun. If you’re wondering what type of bacon to use, obviously turkey bacon is a healthier-less greasy-option. However, turkey bacon does not render as much fat as regular bacon. I used one slice of each, but easily use turkey bacon with a little bit of oil if you feel it’s necessary. You could also add in onions and other fresh herbs. Really, you can’t mess these up.
Oh and did I mention the smell? I’ll let you find that out for yourself, but I will just say this combination is something that could put Yankee Candle out of business. I love them that much.
- 3 medium golden potatoes - skin on
- 1 tablespoon olive oil, plus more if needed
- 2 pieces of bacon
- 1-2 garlic cloves, minced
- 1 tablespoon pure maple syrup
- parsley for garnish
- Old Bay
- Before you do anything, freeze your bacon slices that way when you're ready to prep, it'll be so much easier to chop!
- Wash the potatoes and cut medium dice into square pieces. To prevent any browning, place the already cut potatoes in a bowl filled with water.
- In the meantime, heat 1-2 tablespoons of oil in a large skillet over medium-high heat. Tilt the skillet so the oil spreads evenly.
- Once the oil is hot, drain the potatoes and add to the skillet. Season with salt, pepper, and Old Bay as needed.
- Cook for 10 minutes, stirring the potatoes often, until brown. If needed, add a tablespoon more of oil.
- Chop up the bacon and add to the potatoes. The bacon will start to render and the fat will begin to further cook the potatoes. Toss it up a bit! The bacon will take 5-6 minutes to crisp.
- Once the bacon is cooked, reduce the heat to medium-low, add the minced garlic and toss. Season once more. Add dried or fresh parsley. Control heat as needed.
- Let the garlic cook until fragrant, about one minute.
- Just before serving, drizzle over the maple syrup and toss. Let that cook another minute, giving the potatoes a caramelized effect.
- Serve in a warm bowl with a sunny side up egg!
- This served 3 people in my household, easily bump up the amount of potatoes if serving more!
- If turkey bacon is preferred, add a little more oil throughout cooking process.
- Red potatoes work well too!