Bacon/ Breakfast 'n' Brunch/ Potato

The Ultimate Breakfast Potatoes

July 20, 2021 by Chris Collins

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…

breakfast potatoes in large skillet garnished with fresh parsley

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.

Steam Dry

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).

2 step by step photos showing how to make chicken stock potatoes

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).

6 step by step photos showing how to make breakfast potatoes

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.

overhead shot of breakfast potatoes on white plate served with sausages, tomato and toast

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

Alrighty, let’s tuck into the full recipe for these breakfast potatoes shall we?!

close up shot of poached egg yolk dripping down breakfast potatoes

How to make Breakfast Potatoes (Full Recipe & Video)

overhead shot of breakfast potatoes on white plate served with sausages, tomato and toast

The Ultimate Breakfast Potatoes

These Fried Breakfast Potatoes are ultra crispy and loaded with so much flavour!
Print Pin Rate
Servings (click & slide): 4
Course: Breakfast / Brunch
Cuisine: American / British
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Calories per serving: 371kcal
Cost per serving: £2 / $2.50

Equipment:

  • 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

Instructions:

  • 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!

Notes:

a) Can I make these vegetarian? - Yep, just trade the chicken stock with veggie stock, or even just water. Then just leave out the bacon.
b) How to serve these - I like to serve these as part of a cooked breakfast with sausages, eggs etc. They're also great in a breakfast wrap, or even my Breakfast Burritos!
c) Can I make these ahead of time? - They're at their crispiest when served fresh, but just allow leftovers to completely cool then tightly store in the fridge for a couple of days. Reheat in a pan over low-medium heat until piping hot and crispy again.
d) Calories - Based on 1/4 cup oil being soaked up, 1 tsp salt and 4 slices of bacon. Whole recipe divided by 4:

Nutrition:

Nutrition Facts
The Ultimate Breakfast Potatoes
Amount Per Serving
Calories 371 Calories from Fat 216
% Daily Value*
Fat 24.02g37%
Saturated Fat 11.16g56%
Polyunsaturated Fat 0.301g
Monounsaturated Fat 1.559g
Sodium 715mg30%
Potassium 924mg26%
Carbohydrates 33.8g11%
Fiber 4.3g17%
Sugar 2.38g3%
Protein 7.16g14%
Vitamin A 4IU0%
Vitamin C 37.3mg45%
Calcium 29mg3%
Iron 1.58mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart!

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!

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COMFORT FOOD DINNERS

YOU'LL NEVER STOP MAKING

FREE EMAIL SERIES, FROM ONE FOODIE TO ANOTHER