Bangin Breakfast Potatoes
Crispy and flavorful breakfast potatoes with bacon and a hint of maple syrup, perfect for busy mornings or leisurely brunches.
Ingredients
Main ingredients
- 2 slices Bacon (freeze for 30 minutes for easier cutting) Helps to cut bacon into bite-size pieces.
- 3 medium Golden potatoes (washed and diced into ½-inch cubes) Soaking in cold water prevents browning.
- 2 tablespoons Olive or avocado oil For frying.
- to taste Salt, pepper & Old Bay seasoning
- 1-2 cloves Garlic (minced) Adds flavor.
- 1 tablespoon Pure maple syrup For a touch of sweetness.
- optional Parsley or chives (fresh, optional garnish) For garnish.
Instructions
Preparation
- Freeze bacon for 30 minutes for easier slicing. Cut into bite-size pieces with kitchen shears.
- Wash and dry potatoes. Dice them into ½-inch cubes and soak in cold water to prevent browning and remove excess starch.
Cooking
- Heat oil in a large skillet over medium-high heat. Drain potatoes and add them to the hot oil. Season with salt, pepper, and Old Bay. Cook for 10 minutes, stirring often, until golden.
- Add bacon pieces. Cook for 5–6 minutes until crispy and potatoes are further browned.
- Stir in minced garlic. Cook for 1–2 minutes until fragrant, avoiding burning.
- Drizzle with maple syrup and toss to coat. Cook for another minute to let the syrup caramelize.
Serving
- Garnish with fresh herbs and serve hot with eggs, pancakes, or brunch mains.
Notes
If you have leftovers, let them cool completely before storing. Place them in an airtight container and refrigerate for up to 3 days. You can reheat them in a skillet over medium heat to regain their crispiness. Soaking the diced potatoes in cold water helps achieve a crispy texture by removing excess starch. Cook the bacon until crispy for the best flavor and texture. For a vegetarian version, you can skip the bacon altogether and add more seasoning or vegetables like bell peppers and onions for extra flavor.
