Breakfast · Canadian

Crispy Bacon Breakfast Potatoes

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · June 25, 2026

These skillet potatoes hit every note: crispy edges, smoky bacon, garlic, and a quick hit of maple syrup that caramelizes at the end. It's a one-pan breakfast that feels like a treat but comes together in well under an hour. Top with a sunny-side-up egg and you've got a full plate.

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Crispy Bacon Breakfast Potatoes

Why you'll love this

  • One pan, ready in 30 minutes.
  • Crispy edges with smoky bacon in every bite.
  • Sweet and savory thanks to a quick maple glaze.
  • Top with an egg for a complete breakfast plate.

EveryDayMeal recipe

Crispy Bacon Breakfast Potatoes

Prep
10m
Cook
20m
Total
30m
Serves
3
Level
Easy

Ingredients

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

Equipment

  • Large skillet or cast iron pan
  • Sharp knife and cutting board
  • Mixing bowl for soaking potatoes
  • Spatula or wooden spoon

Instructions

  1. Pop the bacon in the freezer for a few minutes while you prep, it makes chopping much easier.
  2. Wash and dice the potatoes into even cubes. Drop them in a bowl of water to keep them from browning while you work.
  3. Heat the olive oil in a large skillet over medium-high heat, tilting the pan to coat it evenly.
  4. Drain the potatoes well, add them to the hot skillet, and season with salt, pepper, and allspice.
  5. Cook for about 10 minutes, stirring often, until browned and crisp. Add a splash more oil if the pan looks dry.
  6. Chop the bacon and toss it in. Let it render and crisp for 5-6 minutes, stirring so the fat coats the potatoes.
  7. Lower the heat to medium-low, add the garlic, and toss until fragrant, about 1 minute. Season again to taste and stir in the parsley.
  8. Drizzle the maple syrup over everything and toss. Cook 1 more minute to caramelize, then serve hot, ideally with a sunny-side-up egg on top.

Tips from the kitchen

  • Dice the potatoes evenly so they cook at the same rate and crisp up together.
  • Dry the potatoes well after soaking; excess water steams them instead of browning.
  • Resist the urge to stir constantly early on, let the potatoes sit a bit to form crispy edges.
  • Watch the maple syrup at the end, it caramelizes fast and can scorch if the heat is too high.

Estimated nutrition per serving: 290 cal · 7g protein · 38g carbs · 13g fat

Make it your own

  • Swap maple syrup for a pinch of brown sugar or skip it for a savory version.
  • Use sweet potatoes or a mix for a different flavor and color.
  • Add diced onion or bell pepper with the bacon for extra texture.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet to bring back the crisp, or microwave if you are in a hurry. Not ideal for freezing, as the potatoes soften.

Good to know

Do I need to peel the potatoes?
No. Leaving the skin on adds texture and saves time. Just wash them well before dicing.
Why soak the potatoes in water?
Soaking keeps them from browning while you prep and rinses off some starch, which helps them crisp up better.
Can I make these without bacon?
Yes. Cook the potatoes in a bit more olive oil or butter. You will lose the smoky flavor, so add a pinch of smoked paprika if you like.
My potatoes turned out soft, not crispy. What went wrong?
Usually too much moisture or a crowded pan. Dry the potatoes well, use a hot pan, and avoid stirring too often so they can brown.

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