Dinner

Bangin’ Breakfast Potatoes Recipe

ByEthan Lark December 12, 2025December 12, 2025

Introduction

Bangin’ Breakfast Potatoes are crispy, savory, and perfectly seasoned with a touch of sweet maple syrup. This satisfying dish combines tender Yukon Gold potatoes, smoky bacon, and a sunny-side-up egg for a hearty start to your day.

A close-up view of a skillet filled with crispy, golden-brown diced potatoes mixed with small pieces of browned bacon and bits of green onion scattered on top. The potatoes have a slightly rough texture with some browned edges, showing they are well-cooked and seasoned. The skillet is dark gray and sits on a white marbled surface with a textured light beige cloth partly visible underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 Yukon Gold potatoes
1 tablespoon olive oil
2 pieces bacon
1 clove garlic
1 tablespoon pure maple syrup
Fresh parsley, to taste
Salt, to taste
Ground black pepper, to taste
Old Bay® seasoning, to taste
1 egg

Instructions

Step 1: Freeze the bacon for easier chopping when you’re ready to prepare.
Step 2: Wash and cut the Yukon Gold potatoes into square pieces. To prevent browning, place the cut potatoes in a bowl of water.
Step 3: Heat olive oil in a large skillet over medium-high heat, tilting the skillet to spread the oil evenly.
Step 4: Drain the potatoes and add them to the skillet. Season with salt, ground black pepper, and Old Bay® seasoning. Cook for about 10 minutes, stirring often, until the potatoes are browned.
Step 5: Chop the bacon and add it to the skillet. Allow the bacon fat to render and help cook the potatoes, tossing occasionally.
Step 6: When the bacon is cooked, add the minced garlic and toss. Season again as needed. Cook the garlic until fragrant, about one minute, then add fresh parsley.
Step 7: Just before serving, drizzle the maple syrup over the potatoes and toss. Let it cook for another minute to allow caramelization.
Step 8: Serve the potatoes warm in a bowl topped with a sunny-side-up egg. Enjoy!

Tips & Variations

Use smoked paprika or cayenne powder to add a spicy kick to the potatoes.
Substitute bacon with turkey bacon or vegan bacon for a lighter or plant-based version.
For extra crispiness, parboil the potatoes before frying.
Add diced bell peppers or onions along with the potatoes for extra flavor and color.

Storage

Store leftover breakfast potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to preserve crispiness. The fried egg is best served fresh but can be refrigerated separately for up to one day.

How to Serve

The image shows a dark cast iron pan filled with golden-brown roasted potato cubes mixed with small pieces of crispy bacon and scattered green onion slices. Each cube is evenly browned with a slightly crispy texture, and the bacon adds deep reddish-brown color contrasts. The green onion pieces provide fresh green spots across the dish. The pan sits on a light, white marbled surface with a textured beige cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Yes, you can use other waxy potatoes like red potatoes, but Yukon Golds work best for their creamy texture and ability to crisp up nicely.

Can I prepare these potatoes in advance?

While the potatoes can be cooked ahead and reheated, they are best enjoyed fresh for maximum crispiness. You can prep the potatoes and bacon ahead and cook everything quickly in the morning.