Breakfast Potatoes
Crispy skillet breakfast potatoes with bacon, garlic and a touch of maple for a sweet-savory morning side.
Servings
4
Difficulty
Easy
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Ingredients
main
- 3 pcs potatoes
- 1 tbsp olive oil
- 2 pcs bacon strips
- 1 clove garlic
- 1 tbsp maple syrup
- garnish parsley
- pinch salt
- pinch black pepper
- to taste allspice
Directions
- Freeze bacon to make chopping easier.
- Wash potatoes and cut into medium dice; place in water to prevent browning and drain before cooking.
- Heat 1–2 tbsp olive oil in a large skillet over medium-high and tilt to coat.
- Add drained potatoes to hot oil, season with salt, pepper and optional Old Bay, and cook about 10 minutes, stirring often, until browned; add more oil if needed.
- Chop bacon and add to skillet; cook 5–6 minutes until bacon renders and crisps while tossing potatoes.
- Reduce heat to medium-low, add minced garlic and parsley, toss and cook until garlic is fragrant about 1 minute; adjust seasoning.
- Just before serving drizzle maple syrup over potatoes, toss and cook about 1 minute to caramelize.
- Serve warm in a bowl with a sunny-side-up egg.