If it were up to me I would have potatoes with every single meal. I love potatoes, a lot. I tried out this recipe one afternoon when it was just Aliceana and I. I had skipped lunch and I couldn’t wait a few hours for dinner, so I thought why not make some potatoes? Yep, I can make a meal out of potatoes.
As soon as I tasted these I immediately texted AJ to let him know I made the best ever breakfast potatoes and I could not wait until he was home for breakfast. In fact I even made him pick up potatoes and bacon on the way home from work the next day.
I probably made too big of a batch, but these potatoes are so good that we ate them all. It’s miraculous that we didn’t have to duel over the second and third helpings that we had to have. I’m so glad that Aliceana wasn’t in a hungry mood that morning.
You see the secret to these perfect potatoes isn’t in the seasoning. They’re made with just a little olive oil, chopped onions, minced garlic, sea salt and pepper. The secret is the bacon you add after the potatoes for about a good 10 minutes. The extra bit of fat really helps the potatoes cook and taste great. Really, bacon makes everything better, right?
Then you add maple syrup. Wait a minute, I know I might be losing you here, but the maple syrup taste doesn’t really carry over to the potatoes, if that was the case I would have never been able to make these for AJ he insists that syrup is only made for pancakes. Instead of a rich maple flavor that you’d expect, you’ll get a nice subtle sweet taste with every bite. Which is such a great contrast to the sea salt they’re lightly seasoned with.
I would definitely recommend using a real maple syrup and avoiding the kinds that are loaded with high fructose corn syrup. I would imagine that those might cause your potatoes to burn or taste overly sweet. We love the Trader Joe’s Maple Syrup, it’s about $5 a bottle, but a little goes a long way when you’re using the real stuff.
| Best Ever Breakfast Potatoes Recipe | Print |
- 1 pound red potatoes, diced
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1-2 Tablespoons olive oil
- sea salt and pepper to taste
- ½ pound raw bacon, diced
- 1-2 tablespoons 100% maple syrup
- In a large bowl place diced potatoes, minced garlic, and onion. Toss with olive oil until just coated. Add a pinch of sea salt and pepper.
- On medium high heat fry potatoes, stirring occasionally. Add more olive oil if needed.
- After about 10 minutes add bacon and an extra pinch of sea salt and pepper. Cook for additional 5 minutes, stirring occasionally.
- Add maple syrup to taste and cook for another 5 minutes or until potatoes are tender. Add another pinch of sea salt to serve.
Written by, Brittany, the geek behind the blog. Sharing tips and stories from the trenches on navigating life homeschooling and homesteading as a stay at home mom.