Crispy diced potatoes pan-fried with smoky bacon, garlic, and a hit of Old Bay, then finished with a maple syrup glaze for a sweet-savory caramelized edge. Serve hot with a sunny-side-up egg for a diner-style breakfast at home.
Cook ModeFreeze the bacon strips briefly so they are firm and easy to chop when you are ready to cook.
BaconWash the potatoes and cut them into medium, square dice. Place the cut potatoes in a bowl of water to prevent browning.
PotatoesHeat the olive oil in a large skillet over medium-high heat, tilting the pan so the oil coats the surface evenly.
Olive oilDrain the potatoes well and add them to the hot skillet. Season with salt, black pepper, and Old Bay seasoning.
Potatoes
Salt
Black pepper
Old Bay seasoningCook the potatoes for about 10 minutes, stirring often, until browned. Add an extra drizzle of oil if needed.
PotatoesOlive oilChop the frozen bacon and add it to the potatoes. Toss and cook until the bacon renders its fat and crisps up, about 5 to 6 minutes.
BaconPotatoesReduce the heat to medium-low, add the minced garlic and parsley, season once more, and cook until the garlic is fragrant, about 1 minute.
Garlic clove
ParsleySaltBlack pepperDrizzle over the maple syrup and toss to coat. Cook another minute to caramelize the potatoes.
Maple syrupPotatoesServe hot in a warm bowl, topped with a sunny-side-up egg if desired.
Substitutions, timing tweaks — anything to remember next time.
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