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+ servings

The Ultimate Breakfast Potatoes

These Fried Breakfast Potatoes are ultra crispy and loaded with so much flavour!
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Breakfast, Brunch
Cuisine: American, British
Servings: 4
Calories: 371kcal
Cost: £2 / $2.50


  • Large Pot & Colander
  • Large Pan & Wooden Spoon
  • Sharp Knife & Chopping Board
  • Potato Peeler
  • Jug (for stock)


  • 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!



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:


Calories: 371kcal | Carbohydrates: 33.8g | Protein: 7.16g | Fat: 24.02g | Saturated Fat: 11.16g | Polyunsaturated Fat: 0.301g | Monounsaturated Fat: 1.559g | Sodium: 715mg | Potassium: 924mg | Fiber: 4.3g | Sugar: 2.38g | Vitamin A: 4IU | Vitamin C: 37.3mg | Calcium: 29mg | Iron: 1.58mg