Breakfast Potatoes

Ingredients

• 480 gPotato
• 30 mlOlive oil
• 30 gBacon
• 5 gGarlic
• 15 gMaple syrup
• 5 gParsley
• 0.5 gSalt
• 0.2 gPepper
• 0.3 gAllspice
• 4 pcsEgg

Instructions

1. 1

   Prepare

   • Partially freeze the bacon for 10–15 minutes so it’s easier to chop.
   • Wash and dice the potatoes into medium cubes (about 1–2 cm). Keep the cut potatoes in a bowl of water to prevent browning.
   • Peel and mince the garlic clove. Finely chop the parsley.
2. 2

   Fry the potatoes

   • Heat a large skillet over medium-high heat and add the olive oil, tilting the pan to coat the surface.
   • Drain and dry the potatoes, add to the hot pan and season with salt, pepper and allspice.
   • Cook for about 10 minutes, stirring often, until golden brown. Add another tablespoon of oil if needed.
3. 3

   Add bacon

   • Chop the bacon and add to the potatoes. The bacon will render and help cook the potatoes; toss occasionally.
   • Cook 5–6 minutes more until bacon is crisp.
4. 4

   Flavor

   • Lower heat to medium-low, add the minced garlic and toss for about 1 minute until fragrant. Adjust seasoning and stir in parsley.
5. 5

   Finish & Serve

   • Just before serving, drizzle the maple syrup over the potatoes and toss for about 1 minute to slightly caramelize.
   • Serve in a warm bowl topped with a sunny-side-up egg.