Who doesn’t love potatoes? A kitchen staple, be it roasters, french fries, potato chips, hash browns, baked potatoes; they can be served any time of day for any meal and leave you feeling full and happy.
Now, I have a lot of ways to serve potatoes, but these secret ingredient family style breakfast potatoes are by far a favourite in my family, especially for a special morning or brunch gathering. I get up and start making them before anything else is ready so I have time to give them the effort they deserve
(but too be honest they’re pretty lazy).
You won’t need much more than the potatoes and some spices you probably already have around the house, but there are many ways to dress them up or down. I love to add turkey bacon (we have also tried pork bacon and veggie bacon, just make sure to add the veggie bacon a little later so it doesn’t burn; pork bacon you can add the same time I add the turkey bacon.) to give it more substance and, of course, lightly carmelising some onions at the beginning is a must for a good level up.
**(I say both of these items are a must for this recipe, but if you got up excited and hungry for potatoes and find yourself missing either of these ingredients feel free to omit, just be sure to give them a taste before the last step to make sure they have a balanced flavor!)
These potatoes are also much much quicker and easier if you boil them beforehand. You’re gonna be throwing them in the oven after, so one easy gig to another, but boiling beforehand significantly lowers the cook time.
Tons of people might prefer just cut them up and throw them in the pan (I definitely did when I started making this recipe!), and that works out fine, it just means a lot more waiting and stirring and waiting and checking and… What was I saying??
First, I dice the potatoes into small cubes and boil them for just about 15 mins. Any longer, and they get too mushy in the pan, make sure to do a poke test (or two!). Plus, you’re making breakfast! There are plenty of other things to do while you wait for the water to boil and it will make your potatoes soft on the inside, crispy on the outside. What’s not to love?
Make sure to cover the diced potatoes with cool water and bring it to a boil. I add a generous pinch of baking soda here, too, to make sure the potatoes come out nice and crispy and tender (this adds a little saltiness to the water, too!)
After that, you’ll add all your fixin’s to a bowl (EXCEPT the maple syrup) and toss to coat with all our lovely spices and oil. Get those puppies on a foil lined baking tray, add to a 425 degree oven and wait til you smell ’em UGH (I’m drooling, are you drooling??)
One last thing, the most important part of this breakfast potato recipe: maple syrup. A splash right at the end of cooking gives these potatoes an oh-so-amazing-savory-sweet, smacking-your-lips-and-going-for-seconds quality that will impress any friends, kids, lovers, in-laws, whoever you’re cooking for at your cozy at home breakfast/brunch party!
Please enjoy this secret ingredient family style breakfast potato recipe from me to you. I have tested it out so many times, I hope our finished product serves you well and gives you that perfect first bite in your breakfast.
Serve with eggs, pancakes, in a breakfast burrito, and anything else you can think of!
Ingredients:
4-5 medium to large yukon golden potatoes
2 tbsp neutral oil
1 whole yellow onion, sliced (I love those
2-3 slices of bacon, diced (I use turkey, you use whatever you like! veggie bacon works fine, just add it halfway through to avoid burning)
Spices:
1 tbsp garlic powder
2 tsp coriander
2 tsp brown sugar
2 tbsp rosemary
Sprinkle of paprika
Salt and pepper to taste
Dash of nutmeg
Glug of maple syrup
Make It:
First first step to set your oven to 425.
Second first step is to dice the potatoes. I usually like to keep them on the small side, and add them to a large pot. Cover the potatoes with cold water and bring to a boil with a generous pinch of baking soda.
Allow to boil about 10-15 mins or until knife tender (this is your time to prep your other ingredients!)
Chop up your onion and dice your bacon before adding all your oils and spices (EXCEPT the maple syrup) to a large bowl. Once your drain the potatoes, add to the bowl and toss to coat. Transfer to a foil lined baking sheet and allow to cook in the oven for about 15 mins, stirring occasionally to avoid burning. In the last 3-5 mins, add a generous glug of that maple syrup and give a good mix for even coating.
Finish with fresh cilantro (or parsley if you have that soap taste issue) and serve excitedly to any and all guests!
These really are my favourite potatoes to make and to eat. A fried egg on top makes it feel like a full meal all on its own, or serve with french toast, pancakes, sausages, and anything else you love to start your day with.