Dinner

Bangin’ Breakfast Potatoes Recipe

ByHailey Reed December 12, 2025December 12, 2025

Introduction

These Bangin’ Breakfast Potatoes are a flavorful and hearty way to start your day. Crispy Yukon Gold potatoes are cooked with smoky bacon, garlic, and a touch of maple syrup, then topped with a perfectly fried egg. This dish is both comforting and packed with delicious layers of taste.

A cast iron skillet filled with small, golden brown diced potatoes cooked to a crispy texture, mixed with pieces of crispy reddish-brown bacon and small green onion slices scattered on top. The potatoes have a mix of dark and light brown spots indicating a well-cooked, crunchy surface. The skillet sits on a white marbled textured surface with part of a cream-colored cloth visible in the background. 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 later on.
Step 2: Wash the potatoes and cut them into square pieces. To prevent browning, place the cut potatoes in a bowl of water while you prepare the rest.
Step 3: Heat the olive oil in a large skillet over medium-high heat, tilting the pan so the oil covers the surface evenly.
Step 4: Drain the potatoes and add them to the hot skillet. Season with salt, black pepper, and Old Bay® seasoning to taste. Cook, stirring often, for about 10 minutes until the potatoes are browned.
Step 5: Chop the bacon and add it to the skillet with the potatoes. Let the bacon cook and render its fat, which will help cook the potatoes further. Toss to combine.
Step 6: Once the bacon is cooked, add the minced garlic and toss everything together. Season again if needed. Cook until the garlic is fragrant, about one minute, then stir in fresh parsley.
Step 7: Drizzle the maple syrup over the potatoes and toss them to coat. Allow to cook for another minute to let the potatoes caramelize slightly.
Step 8: Fry the egg sunny side up in a separate pan. Serve the potatoes warm in a bowl topped with the fried egg and enjoy.

Tips & Variations

Use red potatoes or russets if Yukon Golds aren’t available; just be sure to cut them evenly for consistent cooking.
For a vegetarian version, omit the bacon and add smoked paprika for a smoky flavor.
Add diced onions or bell peppers with the garlic to boost the vegetable content.
Serve with hot sauce or ketchup if you like a little extra kick.

Storage

Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to keep them crispy. The egg is best made fresh but can be reheated in a microwave for 20-30 seconds if needed.

How to Serve

The image shows a cast iron skillet filled with golden brown, crispy diced potatoes mixed with small pieces of browned bacon and garnished with a few bright green chopped scallions. The potatoes have a crunchy, slightly charred texture on the outside with softer inside pieces. The dish sits on a beige knitted cloth over a white marbled surface with a softly blurred background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, you can use red potatoes or russet potatoes, but Yukon Golds are preferred for their creamy texture and flavor. Just make sure to cut them uniformly to ensure even cooking.

How do I keep the potatoes crispy when reheating?

Reheat the potatoes in a hot skillet with a little oil over medium heat. Avoid microwaving as it can make them soggy. Stir occasionally until heated through and crisped up.