These Fried Breakfast Potatoes are ultra crispy and loaded with so much flavour!
For real though, I can’t even begin to tell you how delicious these are. They’re made for breakfast, but in all honestly you’ll be making them as a side to just about every meal! Follow me…
Preparing the Potatoes
I promised you crispy potatoes and that’s exactly what you’ll get. One of the key steps in getting the crispy potatoes is boiling them before you fry them. This allows you to remove the starch, the very thing that often prevents potatoes going soft & fluffy in the centre and crisp on the outside. Boiling the potatoes also roughs up the outside, which helps create lots of tiny little craggy parts on the potato, which in turn helps create a crisp exterior.
Chicken Stock Potatoes
Boiling the potatoes not only helps with the cooking process, but it’s also the perfect way to inject flavour into the potatoes. Honestly, if you’ve never boiled potatoes in stock before you need to start. Sure, potatoes are great if they’re seasoned on the outside, but if the inside is bland it’s all for nothing! Boiling the potatoes in chicken stock ensures the inside of the potato is just as tasty as the outside.
Once you’ve boiled the potatoes until just about knife tender, you’ll want to allow them to steam dry. In doing so you’ll give chance for the excess moisture to escape from the potatoes, which in turn will help the interior go nice and fluffy. Also generally speaking the less water there is in or around the potato, the easier it’ll crisp up.
Process shots: boil potatoes in chicken stock (photo 1), drain and steam dry (photo 2).
Fried Breakfast Potatoes
Whilst you could bake the potatoes, to get truly crunchy breakfast potatoes they’ve gotta be fried. It’s just the rules! PLUS it means you can easily sneak in some extra goodies. For me personally fried potatoes are just fried potatoes, but the extra step of boiling them in chicken stock and incorporating fried onion and bacon is what makes them breakfast potatoes.
What kind of oil to use?
I recommend a neutral flavoured oil with a high smoking point like vegetable oil, just so you don’t smoke out the kitchen. And don’t worry, we’re not deep frying here. You only need enough oil to comfortably fill the base of the pan. Plus you discard the excess oil.
Process shots: add bacon to pan (photo 1), fry until crisp (photo 2), add in onion & garlic, fry then remove (photo 3), heat up oil and add potatoes (photo 4), fry until deep golden and crunchy then remove oil (photo 5), mix in bacon/onion/garlic (photo 6).
Can I make these Vegetarian?
Yep! Just replace the chicken stock with veg stock (or just use water) and you can leave out the bacon.
Can I make these ahead of time?
They’re best served fresh, but any leftovers you can allow to completely cool and tightly store in the fridge. Just gently reheat in a pan until piping hot and crispy again.
Serving Breakfast Potatoes
I typically serve them right up, but if you’re feeling fancy you can sprinkle over some fresh parsley. I’ll usually plate these up as part of a cooked breakfast (sausages, egg etc). They also great in a breakfast style wrap or even in Breakfast Burritos!
If you’re looking for more fried potato goodness check out my Corned Beef Hash!
For more breakfast goodies to serve these potatoes with then check out these beauties:
Recipes to serve with Breakfast Potatoes
- English Muffin Breakfast Sandwiches
- Chilli, Cheese & Bacon Omelettes
- Breakfast Burgers
- Breakfast Grilled Cheese
- Breakfast Croissants
Alrighty, let’s tuck into the full recipe for these breakfast potatoes shall we?!
How to make Breakfast Potatoes (Full Recipe & Video)
The Ultimate Breakfast Potatoes
- Large Pot & Colander
- Large Pan & Wooden Spoon
- Sharp Knife & Chopping Board
- Potato Peeler
- Jug (for stock)
Ingredients (check list):
- 1.6lb / 750g Maris Pipers or Russets, peeled & diced into small bite sized chunks
- 4 cups / 1 litre Chicken Stock
- 1/2 cup / 120ml Vegetable Oil
- 4-5 strips of Bacon, finely diced
- 1 small Onion, finely diced
- 1 clove of Garlic, finely diced
- 1 tsp Salt, plus more to taste
- Black Pepper, to taste
- Place potatoes in a large pot and pour in chicken stock (enough to comfortably cover them). Add 1 tsp salt then bring to a boil until just about knife tender. Drain (don't rinse) then leave in the colander to steam dry. Preferably until they completely stop steaming, but a minimum of 5mins. Shake the colander to rough the edges on the potatoes.
- In a large pan over medium heat add diced bacon and fry until it begins to crisp. Add in onion, fry until it starts to soften/lightly brown then add in garlic and fry for 1-2mins longer. Remove from pan.
- Pour 1/2cup / 120ml oil into the pan. Turn onto a high heat, and when the oil is nice and hot carefully add the potatoes. Fry the potatoes, tossing somewhat frequently until deep golden and crispy (this can take 15mins+, depending on the size of your spuds).
- Discard excess oil, then incorporate the bacon/onion/garlic mix. Season to taste with salt and black pepper then serve up and enjoy!
Quick 1 min demo!
Your Private Notes:
If you loved this Breakfast Potatoes Recipe then be sure to pin it for later! Already made them or got a question? Give me a shout in the comments below and pick up your free ecookbook along the way!