Bacon and rosemary breakfast potatoes
Bacon and Rosemary Breakfast Potatoes feature crispy bacon, tender potatoes, and aromatic herbs for a delicious breakfast dish. This recipe is easy to make, perfect for serving family or guests.
Cook time 40 min
Prep time 10 min
Ingredients:
16 oz bacon6 cups potatoes
1/4 cup onion
2 tbsp rosemary
1 tsp paprika
1/2 tsp dried thyme
1 tsp salt
1 dash black pepper
Start your day off right with a hearty and flavorful dish - Bacon and Rosemary Breakfast Potatoes. Combining crispy bacon, aromatic rosemary, and perfectly seasoned potatoes, this recipe is sure to become a staple in your morning routine. These breakfast potatoes are easy to prepare and great for feeding a crowd or just a hungry family.
Instructions:
- Wash and peel the potatoes. Cut them into bite-sized cubes.
- Finely chop the onion and rosemary.
- In a large skillet over medium heat, cook the bacon until crispy, approximately 8-10 minutes.
- Remove the bacon from the skillet and transfer to a plate lined with paper towels to drain excess grease.
- Reserve about 2-3 tablespoons of bacon grease in the skillet and discard the rest.
- In the same skillet, add the diced potatoes.
- Cook over medium heat, stirring occasionally, until the potatoes are golden and tender, approximately 15-20 minutes.
- Add the finely chopped onion to the skillet with the potatoes.
- Stir in the rosemary, paprika, dried thyme, salt, and black pepper.
- Continue to cook, stirring occasionally, for another 5-7 minutes until the onions are soft and the spices are well distributed.
- Increase the heat to medium-high to crisp the potatoes if desired. Stir frequently to avoid burning.
- Crumble the cooked bacon and add it back to the skillet.
- Stir to combine all ingredients and heat through for about 2-3 minutes.
- Remove from heat and transfer to a serving dish.
- Enjoy your savory and aromatic Bacon and Rosemary Breakfast Potatoes!
There you have it—a simple yet delicious recipe for Bacon and Rosemary Breakfast Potatoes. With their savory flavors and crispy texture, these potatoes make the perfect side dish for any breakfast spread. Enjoy them hot and fresh, and pair them with your favorite breakfast staples.
Bacon and rosemary breakfast potatoes FAQ:
A large skillet is recommended to accommodate the bacon and potatoes without overcrowding. A pan around 12 inches in diameter works well.
The potatoes are done when they are golden brown and tender. You can test their doneness by piercing them with a fork; they should be soft inside.
Yes, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For best results, reheat in a skillet to maintain crispiness.
You can use turkey bacon or a plant-based bacon alternative if you prefer a lighter option or need a meat substitute.
To add heat, consider incorporating a pinch of cayenne pepper or red pepper flakes along with the other spices.
Cooking Tips:
- For extra crispy potatoes, parboil them for a few minutes before frying.
- Make sure to drain excess fat from the bacon before mixing it with the potatoes to avoid greasiness.
- Use fresh rosemary for a more robust flavor, but dried rosemary can be used in a pinch.
- If you're short on time, pre-cooked bacon can be used.
- Experiment with additional spices like garlic powder or cayenne pepper for a different flavor profile.
- To ensure even cooking, cut the potatoes into uniform sizes.
- Stir occasionally to prevent the potatoes from sticking to the pan.
Nutrition Facts
4 ServingsCalories 710kcal
Protein 44g
Carbohydrates 44g
Fiber 5g
Sugar 2.48g
Fat 40g
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