Breakfast Potatoes

1. For easier chopping later, freeze the bacon slices first.
2. Wash the potatoes and cut into medium dice, keeping the cut pieces in a bowl of water to stop them browning.
3. Heat 1 to 2 tablespoons of oil in a large skillet over medium-high heat, tilting it to spread the oil evenly.
4. Drain the potatoes, add to the hot skillet, and season with salt, pepper and Old Bay (or allspice) as needed.
5. Cook for 10 minutes, stirring often, until browned, adding another tablespoon of oil if the pan looks dry.
6. Chop the bacon and add to the potatoes. As it renders, the fat will keep cooking them. Toss occasionally and let the bacon crisp, 5 to 6 minutes.
7. Reduce the heat to medium-low, add the minced garlic, toss, and season again, adding parsley. Cook the garlic until fragrant, about a minute.
8. Just before serving, drizzle over the maple syrup and toss, cooking another minute for a caramelised finish.
9. Serve in a warm bowl with a sunny-side-up egg.

Tips from the ZestyPlate Kitchen

• Soak the diced potatoes in cold water to wash off the surface starch, then dry them thoroughly before they hit the pan.
• Spread the potatoes out and resist stirring too often so each piece has time to form a proper crust.
• Add the bacon partway through cooking so its fat renders into the potatoes and crisps alongside them.
• That spoonful of maple syrup at the end is the bit that makes it. Let it caramelise for a sweet-savoury edge.