Bangin' Breakfast Potatoes with Bacon and Maple (Print version)
Crispy skillet potatoes with bacon and a sweet maple finish. Ready in 30 minutes and perfect for weekend mornings.
# Ingredients:
For the skillet
01 -
1.5 lb (680 g) Yukon Gold potatoes, scrubbed and cut into 1/2-inch dice
02 -
4 slices thick-cut bacon, diced
03 -
1 tablespoon olive oil
04 -
1/2 teaspoon smoked paprika
05 -
Salt and black pepper
06 -
2 cloves garlic, minced
07 -
2 tablespoons pure maple syrup
08 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Scrub the potatoes and cut them into half-inch cubes. Keep them in a bowl of cold water so they do not brown while you work. Pop the bacon in the freezer for ten minutes if it is sliding around on the cutting board, then dice it into small pieces.
02 -
Drain the potatoes and pat them very dry with a clean towel. Heat a large skillet over medium-high heat, add the oil, and spread the potatoes in a single layer. Season with salt, pepper, and smoked paprika. Cook for ten to twelve minutes, tossing every few minutes, until most pieces are golden and crisp at the edges.
03 -
Scatter the diced bacon over the potatoes. The fat will begin to render immediately, adding another layer of flavor and helping the potatoes finish cooking through. Keep tossing for five to six minutes until the bacon is crisp.
04 -
Reduce the heat to medium-low. Stir in the minced garlic and let it cook for about thirty seconds until you can smell it. Do not walk away. Garlic burns fast and bitter garlic ruins the batch.
05 -
Drizzle the maple syrup over the top and toss constantly for one minute. The heat will caramelize the sugars into a thin, glossy coat. Remove from the heat, stir in the parsley, and serve right away.
# Good to know:
01 -
Serve immediately for the crispiest texture.
02 -
Recipe scales up easily; use two skillets for double batches.