Breakfast Potatoes
HB-0331 · Hand-built original · Canadian
CanadianBreakfast35 minServings 2-3Gluten-freeDairy-freeEgg-free
Main ingredient: bacon
Pairs well with: coffee, orange juice, fresh fruit, toast
Servings:2quantities adjust to match
Ingredients
- 3 medium potatoes (about 21¼ oz), scrubbed and cut into ¾ in cubes
- 1 tbsp olive oil
- 2 strips bacon, cut into small pieces
- 1 clove garlic, minced
- 1 tbsp maple syrup
- Chopped fresh parsley, to garnish
- A pinch of salt
- A pinch of black pepper
- A pinch of ground allspice
Method
- Put the potato cubes in a pot of cold salted water, bring to a boil, and simmer for 5 minutes until just starting to soften. Drain well and let them steam dry for a few minutes.
- Cook the bacon in a large cast-iron or heavy frying pan over medium heat for 4 to 5 minutes until the fat renders and the bacon begins to crisp. Lift the bacon out and set aside, leaving the fat in the pan.
- Add the olive oil to the pan, then the potatoes in a single layer. Season with salt, pepper and allspice and cook undisturbed for 4 to 5 minutes until a golden crust forms underneath.
- Turn the potatoes and continue cooking for 10 to 12 minutes, turning occasionally, until crisp and golden all over and tender inside.
- Stir in the garlic and cook for 30 seconds, then return the bacon to the pan.
- Drizzle over the maple syrup and toss for 1 minute until the potatoes are lightly glazed.
- Scatter with parsley and serve immediately.
Total: 35 min
Nutrition not computed — the ingredients could not be matched to USDA FoodData Central data.