Bacon and rosemary breakfast potatoes
Savor the flavors of this hearty Bacon and Rosemary Breakfast Potatoes recipe. Made with crispy bacon, tender potatoes, aromatic rosemary, and a touch of paprika, this dish is perfect for a delicious and satisfying morning meal. Ready to transform your breakfast routine?
- 06 Feb 2025
- Cook time 40 min
- Prep time 10 min
- 4 Servings
- 8 Ingredients
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.
Ingredients:
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!
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 350 grams |
| Energy | |
| Calories 710kcal | 35% |
| Protein | |
| Protein 44g | 29% |
| Carbohydrates | |
| Carbohydrates 44g | 12% |
| Fiber 5g | 14% |
| Sugar 2.48g | 2% |
| Fat | |
| Fat 40g | 47% |
| Saturated 14g | 45% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 27ug | 3% |
| Choline 130mg | 24% |
| Vitamin B1 0.82mg | 69% |
| Vitamin B2 0.34mg | 27% |
| Vitamin B3 14mg | 89% |
| Vitamin B6 1.30mg | 77% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 1.24ug | 52% |
| Vitamin C 45mg | 50% |
| Vitamin E 0.66mg | 4% |
| Vitamin K 7ug | 6% |
| Minerals | |
| Calcium, Ca 45mg | 3% |
| Copper, Cu 0.38mg | 42% |
| Iron, Fe 3.20mg | 29% |
| Magnesium, Mg 90mg | 21% |
| Phosphorus, P 570mg | 46% |
| Potassium, K 1550mg | 46% |
| Selenium, Se 60ug | 106% |
| Sodium, Na 2500mg | 167% |
| Zinc, Zn 4.20mg | 38% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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