Breakfast Potatoes with Bacon and Maple Syrup
Crispy skillet potatoes cooked with smoky bacon, garlic, and a drizzle of maple syrup for an irresistible caramelised finish. Perfect for a hearty breakfast served alongside a sunny-side-up egg.
Ingredients
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Potatoesβ 450 g π₯ 3 pcs
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Olive Oilβ 13.6 g π§ 14.8 ml π₯ 1 tbsp
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Baconβ 30 g π₯ 2 pcs
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Maple Syrupβ 20 g π§ 14.8 ml π₯ 1 tbsp
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Garlic Cloveβ 5 g π§ 1 pcs
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Parsleyβ 15 g β pcs
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Allspiceβ 0.5 g π§ 1 ml π₯ ΒΌ tsp
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Pepperβ 0.5 g Β½ pcs
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Saltβ 1.5 g π§ 1.2 ml π₯ ΒΌ tsp
Total nutrition
653 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Before you begin, place the bacon strips in the freezer β this makes them much easier to chop later. Wash the potatoes and cut them into medium dice. To prevent browning, submerge the cut potatoes in a bowl of cold water until ready to cook.
- Heat 15β30 ml of olive oil in a large skillet over medium-high heat, tilting the pan so the oil spreads evenly. Drain the potatoes thoroughly and add them to the hot skillet. Season with salt, pepper, and allspice to taste. Cook for about 10 minutes, stirring frequently, until the potatoes are golden brown. Add a little more oil if needed.
- Chop the frozen bacon and add it to the skillet. As the bacon renders, its fat will continue to cook and flavour the potatoes. Toss everything together and cook for 5β6 minutes until the bacon is crisp.
- Reduce the heat to medium-low. Add the minced garlic, toss to combine, and season once more. Add fresh or dried parsley and cook for about 1 minute until the garlic is fragrant.
- Just before serving, drizzle 15 ml of maple syrup over the potatoes and toss well. Cook for another minute to give the potatoes a caramelised glaze. Serve immediately in a warm bowl, ideally alongside a sunny-side-up egg.
Source:
TheMealDB
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