Bangin’ Breakfast Potatoes (vodkaandbiscuits)

3 medium golden potatoes, skin on (can sub red skinned potatoes)
1 T olive oil & more if needed
2 slices bacon
1 – 2 garlic cloves, minced
1 Tn pure maple syrup
parsley for garnish
salt, to taste
pepper, to taste
Old Bay, to taste

Before you do anything, freeze your bacon slices that way when you’re ready to prep, it’ll be so much easier to chop! Wash the potatoes and cut medium dice into square pieces. To prevent any browning, place the already cut potatoes in a bowl filled with water. In the meantime, heat oil in a large skillet over medium-high heat. Tilt the skillet so the oil spreads evenly. Once the oil is hot, drain the potatoes and add to the skillet. Season with salt, pepper and Old Bay as needed. Cook for 10 min, stirring the potatoes often, until brown. If needed, add a T more oil. Chop up the bacon and add to the potatoes. The bacon will start to render and the fat will begin to further cook the potatoes. Toss it up a bit! The bacon will take 5 – 6 min to crisp. Once the bacon is cooked, reduce the heat to medium-low, add the minced garlic and toss. Season once more. Add dried or fresh parsley. Control heat as needed. Let the garlic cook until fragrant, about 1 min. Just before serving, drizzle over the maple syrup and toss. Let that cook another min, giving the potatoes a caramelized effect. Serve in a warm bowl with a sunny side up egg!


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