Crispy Canadian breakfast potatoes pan-fried with bacon and garlic, finished with a drizzle of maple syrup for a sweet-savoury caramelised edge.
Crispy, golden breakfast potatoes with smoky bacon, garlic and a hint of maple — this is the diner-style side that turns brunch into something special. Topped with a sunny egg, it's a plate of pure morning comfort.
Prep 15 min
Cook 25 min
Total 40 min
Easy
- 3 Medium Potatoes
- 1 tbs Olive Oil
- 2 strips Bacon
- Minced Garlic Clove
- 1 tbs Maple Syrup
- Garnish Parsley
- Pinch Salt
- Pinch Pepper
- To taste Allspice
Tags:
Breakfast BrunchVideo
Preparation
- For easier chopping later, freeze the bacon slices first.
- Wash the potatoes and cut into medium dice, keeping the cut pieces in a bowl of water to stop them browning.
- Heat 1–2 tablespoons of oil in a large skillet over medium-high heat, tilting to spread it evenly.
- Drain the potatoes, add to the hot skillet, and season with salt, pepper and Old Bay (or allspice) as needed.
- Cook for 10 minutes, stirring often, until browned, adding another tablespoon of oil if needed.
- Chop the bacon and add to the potatoes; as it renders, its fat will cook them further. Toss occasionally and let the bacon crisp, 5–6 minutes.
- Reduce the heat to medium-low, add the minced garlic, toss, and season again, adding parsley. Let the garlic cook until fragrant, about a minute.
- Just before serving, drizzle over the maple syrup and toss, cooking another minute for a caramelised finish.
- Serve in a warm bowl with a sunny-side-up egg.
Tips from the ZestyPlate Kitchen
- Soak the diced potatoes in water to remove surface starch for extra crispness, then dry well.
- Give the potatoes room and don't stir too often, so they get a proper golden crust.
- Add the bacon partway so its fat renders into the potatoes and crisps alongside them.
- The splash of maple syrup at the end caramelises for a sweet-savoury finish — don't skip it.
Frequently Asked Questions
Usually too much crowding or stirring, or wet potatoes. Dry them well, use a hot pan, and let them sit to brown.
A floury or all-rounder variety crisps outside while staying fluffy within.
They're best fresh and crisp, but you can reheat in a hot oven or skillet to revive the crunch.
