This is the recipe that put Vodka and Biscuits on the map, or let’s be real, the only reason I got views for the first five years of my food blog. There’s something about slow cooked potatoes seasoned perfectly with a salty savory bite of bacon and a sweet caramelized surprise of maple syrup. This recipe just works and a reminder that simplicity really does hit the spot.
Bangin’ Breakfast Potatoes
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2-3
servingsIngredients
2 slices of bacon
1 lb. small golden potatoes
2 tablespoons olive or avocado oil
Salt, pepper and Old Bay seasoning as needed
1-2 garlic cloves, minced
1 tablespoon pure maple syrup
Optional: fresh parsley or chives for garnish
Directions
Cut the bacon slices into bite size pieces and set aside. This can be done easier with kitchen shears, and easiest if the bacon is kept in the freezer for a minimum of thirty minutes.
Dice the potatoes into medium bite-sized pieces and place in a bowl filled with cold water to prevent browning.
Drain and dry the potatoes thoroughly. Heat two counts of olive or avocado oil in a 10-12" skillet over medium-high heat. Once the oil is hot, add the potatoes. Season with salt, pepper, and Old Bay seasoning. Start with a few sprinkles of each, as you’ll add more throughout the recipe. Cook for 10 minutes, stirring the potatoes often, until brown. If needed add one more drizzle of oil.
Add the bacon to the potatoes, toss, and cook for 4-5 minutes. The fat will render and further cook the potatoes. Stir often to prevent burning. Once the bacon is crisp, reduce the heat to medium-low, add the minced garlic and toss. Cook until fragrant and tender, less than two minutes.
Drizzle over the maple syrup and toss. Let that cook another minute, being careful not to burn. Taste, add any seasonings if necessary, and garnish with chives, scallions, or parsley (optional).
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Have you ever used red potatoes or do you think the golden potatoes are best for this recipe?
Red potatoes would work just as well! For any recipe using this saute or roasting method I go with golden or red. I’ll add that to the recipe!
Hi! I was just wondering how long these amazing potatoes take from start to finish?
About 25 minutes 🙂
I was looking for a really good breakfast potato dish and I have found it! I didn’t have all the ingredience and I had to make a homemade version of the Old Bay Seasoning but I think it turned out pretty good. Didn’t have bacon on hand, so I used ham. Didn’t have maple syrup, so I used regular syrup. I’m sure the maple syrup is a lot lighter cause it was pretty sticky with regular syrup but it was really yummy. I also didn’t try it with the egg cause my husband made pancakes but the next time I make this, I will use the egg. I will be going to your other ingredients in the future. Thank you!!
I’m so glad you liked them Katie!
I love breakfast potatoes! I add herbs de provence on mine & they turn out amazing! I will try with maple syrup!
I just stumbled upon this recipe from Pinterest– that super close up of the potatoes on the fork…and then the egg + potatoes…. *drool!*.
These are happening tomorrow morning!
What type of camera do you use? I know nothing about photography, but I wish I did. Thank you for sharing 🙂
Thank you!! Samsung came out with a Galaxy camera last summer and that’s what I use. It’s amazing and simple. I know nothing about photography either, hence the less fancy camera!
~Swoon worthy taters! Saving this to make and feed my tater-lovin’ man.
Yum this Looks So Good.The Best Comfort Food.I’m From The South And We Love Potatoes.This will be Great For Breakfast Can’t wait to Try.Thank you for Sharing 🙂
I just made these and oh my goodness AMAZING. Thank you for the recipe
Eating these as I type. We couldn’t get enough. Perfect!
Glad you like 🙂
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I am so excited to make these! How much Old Bay do you use? I have never cooked with it so I am not sure how much should be added.
Ooooh I’m excited for you! I pour about a tablespoon of it in a little bowl and use pinches throughout the cooking process instead of adding it all at once, it just helps to build the flavor. If you have trouble finding the Old Bay, use whatever seasonings you have on hand!
A good pair of kitchen shears does a nice job for dicing bacon 🙂
Don’t you hate to throw away all those uneaten french fries at a restaurant? Take them home–they make great hash browns, and I can see them as the base of your bangin’ potatoes.
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When should I add the onions? And what are your thoughts on adding cheese?
I would add the onions before adding the bacon. Nobody’s ever said no to potatoes, bacon, and cheese…just sayin’.
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Is there any way these could be successfully frozen? I need to make batches in advance for a large brunch –
Hi Sylvia, I’ve never tried freezing breakfast potatoes so I don’t want to give you any false information. I think the best thing to do is make a very small batch and give it a try. Here is an article on freezing cooked potatoes that might help you out: http://www.thriftyfun.com/Freezing-Potatoes-1.html
Can you use honey instead of syrup?
Question – Could you use an Idaho baking potato? I want to make this tomorrow but don’t have any gold or red potatoes. Thanks!
Can’t wait!
Carol
Hi! i haven’t done it with this recipe however I have used baking potatoes for roasting/saute and it came out fine. You should be good 🙂
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Scrumptious! I had not used my cast iron skillet in years – it worked perfectly. I used Jane’s Krazy Mixed Up Salt instead of Old Bay and added onions. Thank you for sharing!
Do I have to boil the potatoes to soften them first ?
Nope! You just dice them smaller so they cook quicker, about 1/4″-1/2″ dice.
I would love to make these for a crowd of 12 people . Can I roast the potatoes instead of cooking in a pan??
I would love to make these for a crowd. Can I oven roast them instead of cooking in a pan?
Hi Carla! Oven roasted potatoes are great! I don’t see why not. I would still follow the recipe in the order (adding in the bacon first, then the garlic last, etc). I would cook them at a higher heat (like 425) and make sure your potatoes are cut into medium dice (about 1/2″) so they cook in time! You can also crank up the broiler to get them super crispy. Let me know how it turns out!
Help!
Mine look nothing like yours. I’m new to the skillet cooking. I have a thick crust stuck to the bottom of my skillet, my potatoes are still white not golden brown and my bacon is floppy and looks raw. I wish I could send a picture but I hope you can give me sone pointers for the next time I want to try this!
Oh no! They need a 911 for food! There’s a few things that could have happened. Potatoes are super starchy so they tend to stick to the pan, which would cause the crust. Be sure to toss them around in the pan ensuring that they don’t stick. Adding a little more oil will help too! The bacon does need some time to render before it crisps up, just as if you were sauteing bacon or pancetta. Toss that around too so it cooks evenly. Cast-iron skillets can handle heat better than any other skillet, so crank it up a notch or two and just keep an eye on the temperature. The potatoes and bacon won’t burn as fast/easily as garlic will, so just before tossing in the garlic reduce the heat. Hopefully with more oil, and frequently tossing everything around, you’ll get a better outcome! I’ll adjust the recipe with these pointers!
Just made these this morning. I messed it up and it’s STILL awesome! First, I only had russet potatoes, so I diced those up. I didn’t have bacon, but we always keep rendered bacon grease in the fridge so I used a couple dollops of that instead of olive oil and diced bacon. I didn’t have old bay so I used salt, pepper, and a tiny bit each of paprika and crushed red pepper. I wanted to add bell pepper, but I only had dehydrated strips. I broke the strips into small pieces and added about 4oz of water to boil and rehydrate them. I then added 2t of minced garlic and about 2t of diced green onion. Here I also added another 4oz of water to make sure the peppers rehydrated (which was probably too much as it made the outside of the potatoes a bit mushy and caused the starches to wash off and contributed to the mushy look). I also only had regular syrup, which I drizzled on towards the end. It was still amazing and I plan on making it for everyone this weeken, with a few changes to my tweaking. ^_^ ⭐⭐⭐⭐⭐
So glad you enjoyed it! I do love that you used bacon grease!!
Did you peel the russetts?
Nope you don’t have to unless it’s a preference
These look fabulous! Do you have an oven method as well?
Cathy
I found your post on pintersted while looking for Whole 30 breakfast ideas. Obviously adding the Maple syrup isn’t approved, but the rest of it was delicious! I added a Whole 30 ketchup. By the way, I have never figured out how to make pan fried potatoes until this post. They turned out perfect following your directions!
Thanks for making them Christina! I’m so glad to hear these are (almost) Whole 30 as I’m looking into doing it this September!
My mouth is full of these right now, and they are incredible. The egg on top was the perfect touch!
Yumm, I’m about to make these right now!
Enjoy! xo
Any ideas how this could be done for a large group would be it amazing Christmas morning
Hi Marcy! I’m going to try making this over the weekend in the oven instead of the stove top, so I will post an update! I think that would be your easiest bet.
Oh man, I made these to feed the boys after a sleepover… They’re all gone! I thought I made enough for some leftovers 😂😂😂 triple recipe has nothing on 4 growing boys!
Oh my goodness they probably destroyed them! My boyfriend has all brothers and I’ve NEVER had leftovers when I make it for them, lol!
Would it be possible to make these the night before and heat up in the oven? Or would the potatoes get mushy? Thanks!
Yep you can! I would wait and put the syrup on the potatoes before they hit the oven.
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