Last weekend we drove up and visited my Dad before he headed out to his cabin property to mow and harvest potatoes. He promised me “a few buckets” of potatoes and since I still had about 5lbs from our last harvest I knew it I needed to use them up. I love making brunch for late Sunday mornings so I simmered a pot of cinnamon apples, brewed a carafe of coffee in our Keurig and decided to fry breakfast potatoes to serve topped with sunny side up eggs.
There are a lot of ways to cook breakfast potatoes but I like to make ours spicy, especially when we have a sweet side like cinnamon apples or cinnamon rolls. It offers a good balance.
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From start to finish these only take about 15 – 20 minutes and are very filling. To make this recipe even easier for busy mornings, you can freeze chopped and blanched potatoes safely for about two years if you vacuum seal them first. It doesn’t have to cost you a fortune either. I love this FoodSaver Vacuum Sealer and it cost me less than $70. It’ll be the best gadget in your kitchen, I promise you.
To make these spicy breakfast potatoes, you’ll need:
- Cast iron skillet (or other frying pan, although I highly recommend cast iron)
I’m assuming you have kitchen basics like a cutting board and chef’s knife.
This recipe serves two but it’s simple to double or triple based on your family size. I recommend using fresh parsley and herbs but if you don’t have any on hand, dried herbs work just fine. In the past I’ve also made these with a bit of minced garlic so that’s an option for you if you like garlic in your breakfast potatoes. I’m not often a fan of garlic at brunch so I left it out for this recipe.
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 medium potatoes, washed and unpeeled
- 1 tsp bacon fat
- 2 slices of bacon, cooked and crumbled
- 1 tsp cayenne pepper
- 1/2 tsp fresh parsley
- 1/2 tsp fresh basil
- salt and pepper, to taste
- 1 green onion, diced
- Heat olive oil in a cast iron skillet over medium heat until warm. Add diced onion and cook until lightly browned, stirring frequently.
- Dice washed and unpeeled potatoes. Add potatoes and bacon fat to the skillet. Cook approximately 10 minutes, or until golden brown. Add cayenne pepper, fresh herbs, and salt and pepper. Stir and cook an additional 5 minutes or until potatoes are crisp.
- Add bacon (bacon should be cooked and crumbled before adding).
- Serve potatoes warm and topped with a sunny side up egg and diced green onion.
- Feel free to experiment with herbs to your liking.
Planning to give them a try? Share them on IG and tag me @honeyandpineco or #honeyandpineco