Breakfast · Canadian

Bacon and Maple Breakfast Potatoes

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · July 29, 2026

These crispy skillet potatoes hit every note: golden and crunchy on the outside, tender inside, studded with salty bacon and finished with a quick drizzle of maple syrup for a sweet, caramelized edge. They come together in one pan and pair perfectly with a fried egg on top. It is the kind of breakfast that makes weekend mornings feel a little special without any fuss.

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Bacon and Maple Breakfast Potatoes

Why you'll love this

  • Everything cooks in one skillet for easy cleanup.
  • Sweet, salty, and crispy all in one bite.
  • Ready in about 30 minutes from start to finish.
  • A crowd-pleasing brunch side or main with an egg on top.

EveryDayMeal recipe

Bacon and Maple Breakfast Potatoes

Prep
10m
Cook
20m
Total
30m
Serves
4
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
  • 1 pinch salt
  • 1 pinch black pepper
  • to taste ground allspice

Equipment

  • Large skillet
  • Sharp knife
  • Cutting board
  • Mixing bowl

Instructions

  1. Pop the bacon strips in the freezer for about 15 minutes while you prep everything else. Firm, cold bacon is much easier to chop cleanly.
  2. Wash the potatoes and cut them into even, medium (about half inch) dice so they cook at the same rate. Drop the pieces into a bowl of cold water to keep them from browning while you work.
  3. Heat 1 to 2 tablespoons olive oil in a large skillet over medium-high heat, tilting the pan so the oil coats the bottom evenly and gets nice and hot.
  4. Drain the potatoes well and pat them dry, then add them to the hot skillet in a single layer. Season with a pinch of salt, pepper, and allspice.
  5. Cook for about 10 minutes, stirring every couple of minutes, until the potatoes are golden brown and crisp on the edges. Add another tablespoon of oil if the pan looks dry.
  6. Chop the chilled bacon into small pieces and scatter it over the potatoes. Toss and cook 5 to 6 minutes, letting the bacon render its fat so the potatoes crisp up even more and pick up that smoky flavor.
  7. Reduce the heat to medium-low, add the minced garlic, and toss for about 1 minute until fragrant, being careful not to let it burn and turn bitter. Season once more if needed and stir in the parsley.
  8. Drizzle the maple syrup over the potatoes and toss to coat, then cook 1 more minute so the syrup caramelizes and gives the potatoes a glossy, sweet-salty finish.
  9. Spoon into warm bowls and top each with a sunny side up egg. Serve right away while everything is hot and crisp.

Tips from the kitchen

  • Dry the potatoes thoroughly after draining. Wet potatoes steam instead of crisp, so a quick pat with a towel makes a big difference.
  • Do not stir too often in the first 10 minutes. Letting the potatoes sit lets a real golden crust form.
  • Add the maple syrup only at the very end. Too early and it can scorch before the potatoes are done.

Estimated nutrition per serving: 230 cal · 6g protein · 30g carbs · 10g fat

Make it your own

  • Swap the bacon for diced ham or cooked breakfast sausage.
  • Add diced onion or bell pepper with the potatoes for more color and flavor.
  • Skip the maple syrup and add a pinch of smoked paprika for a savory version.

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 crisp; the microwave works but softens them.

Good to know

Do I need to peel the potatoes?
No. The skins add texture and hold their shape well, so just scrub them clean. Peel if you prefer a softer result.
What potatoes work best?
Yukon Gold or russets both work great. Yukon Golds stay a little creamier, while russets crisp up extra well.
Can I make these ahead?
You can dice the potatoes ahead and keep them in water in the fridge for up to a day. Cook fresh for the best crispy texture.
My potatoes turned mushy. What went wrong?
Usually too crowded a pan or wet potatoes. Dry them well and use a large skillet so they brown instead of steam.

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