Breakfast · American

Maple Bacon Breakfast Potatoes

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · September 29, 2026

Crispy diced potatoes get tossed with smoky bacon, garlic, and a quick drizzle of maple syrup that caramelizes right in the pan. It's a savory-sweet skillet that turns basic spuds into the best part of breakfast. Top it with a sunny side up egg and you've got a plate worth waking up for.

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Maple Bacon Breakfast Potatoes

Why you'll love this

  • Sweet, smoky, and salty all in one skillet.
  • Uses simple ingredients you probably already have.
  • Ready in under 30 minutes.
  • The maple glaze makes it feel special without any fuss.

EveryDayMeal recipe

Maple Bacon Breakfast Potatoes

Prep
10m
Cook
18m
Total
28m
Serves
2
Level
Easy

Ingredients

  • 3 medium potatoes, diced
  • 1 to 2 tablespoons olive oil
  • 2 strips bacon
  • 1 clove garlic, minced
  • 1 tablespoon maple syrup
  • 1 tablespoon fresh parsley, chopped, for garnish
  • a pinch salt
  • a pinch black pepper
  • to taste allspice

Equipment

  • Large skillet
  • Cutting board
  • Chef's knife
  • Mixing bowl

Instructions

  1. Pop the bacon strips in the freezer for about 15 minutes while you prep. Cold bacon is much easier to chop into clean, even pieces.
  2. Wash the potatoes and cut them into a medium dice, about half inch cubes. Drop the pieces into a bowl of cold water as you go so they don't brown before cooking.
  3. Heat 1 to 2 tablespoons olive oil in a large skillet over medium-high heat, tilting the pan so the oil coats the whole surface evenly.
  4. Drain the potatoes well and pat them dry, then add them to the hot oil. Season with a pinch of salt, pepper, and allspice. Drying them first helps them crisp instead of steam.
  5. Cook for about 10 minutes, stirring often, until the potatoes turn golden brown on several sides. Add another splash of oil if the pan looks dry.
  6. Chop the chilled bacon and add it to the skillet. Toss it in with the potatoes and cook 5 to 6 minutes, letting the bacon render its fat and crisp up while it flavors the potatoes.
  7. Reduce the heat to medium-low and stir in the minced garlic. Cook about 1 minute, just until fragrant, so it doesn't scorch and turn bitter.
  8. Just before serving, drizzle the maple syrup over everything and toss. Cook 1 more minute so the syrup caramelizes and glazes the potatoes.
  9. Spoon into a warm bowl, scatter with fresh parsley, and top with a sunny side up egg.

Tips from the kitchen

  • Pat the potatoes dry after draining. Any leftover water will steam them and keep them from getting crispy.
  • Resist the urge to stir constantly. Let the potatoes sit for a minute or two at a time so they build a browned crust.
  • Add the maple syrup only at the end. Too early and it can burn in the hot pan.

Estimated nutrition per serving: 360 cal · 9g protein · 42g carbs · 18g fat

Make it your own

  • Swap the bacon for diced ham or breakfast sausage.
  • Add diced bell pepper and onion for a fuller hash.
  • Sprinkle with a little smoked paprika or a pinch of cayenne for heat.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet with a little oil to bring back the crispness. The microwave works but softens the edges.

Good to know

Do I need to boil the potatoes first?
No. Dicing them small means they cook through in the skillet in about 10 minutes. Just keep them stirred so they brown evenly.
Can I use a different potato?
Yes. Russets get extra crispy, while Yukon Golds hold their shape and stay creamy inside. Both work great.
What can I use instead of maple syrup?
Honey works, though it browns a little faster, so watch the heat. You can also skip the sweet glaze entirely for a purely savory version.
Why freeze the bacon before chopping?
Firm, cold bacon cuts into neat pieces instead of squishing under the knife. Fifteen minutes in the freezer is plenty.

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