Breakfast Potatoes

Why this dinner works

Most weeknight one-pot dinners ask you to choose between two evils: a five-ingredient bowl that tastes like the inside of a saucepan, or a recipe so layered it eats your entire evening. Breakfast Potatoes sits comfortably in the middle. It draws on Canadian traditions where building flavor in stages — aromatics, then spice, then the slow swell of liquid into starch — is just how dinner gets made on a regular Tuesday.

The whole thing comes together in about 64 minutes in a single skillet, which means dinner from idea to table is shorter than most podcast episodes. We've leaned on the everyday 9 ingredients listed below, but in the notes after the recipe you'll find the small swaps and shortcuts that make this dish forgiving when your fridge is half-empty.

Method

1. Step 1. Before you do anything, freeze your bacon slices that way when you're ready to prep, it'll be so much easier to chop!
2. Step 2. 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.
3. Step 3. In the meantime, heat 1-2 tablespoons of oil in a large skillet over medium-high heat. Tilt the skillet so the oil spreads evenly.
4. Step 4. Once the oil is hot, drain the potatoes and add to the skillet. Season with salt, pepper, and Old Bay as needed.
5. Step 5. Cook for 10 minutes, stirring the potatoes often, until brown. If needed, add a tablespoon more of oil.
6. Step 6. 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 minutes to crisp.
7. Step 7. 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.
8. Step 8. Let the garlic cook until fragrant, about one minute.
9. Step 9. Just before serving, drizzle over the maple syrup and toss. Let that cook another minute, giving the potatoes a caramelized effect.
10. Step 10. Serve in a warm bowl with a sunny side up egg!

Cook's notes

One pan, fewer dishes. Use the widest, heaviest skillet you own with a tight-fitting lid. The wider base means faster browning at the start; the lid traps the gentle steam that finishes the dish without scorching the bottom.

Salt as you go. Season the aromatics, season the protein, season the liquid before it reduces. By the time you taste at the end, the only adjustment is usually acid — a squeeze of lemon, a splash of vinegar, a final crack of pepper.

Make it ahead. Like most one-pot dinners with canadian roots, the leftovers are arguably better the next day. Cool quickly, refrigerate within two hours, and reheat gently with a splash of water or stock to loosen things back up.

Pairings & serving

This one feels best in a 4-bowl spread with a sharp green salad and something cold to drink. If you want to stretch it for unexpected company, double the liquid and a single starchy ingredient — rice, pasta, potatoes, depending on the recipe — and the whole pan grows without much extra work.

Watch it cooked

If you're a visual learner, there's a free walkthrough of this dish on YouTube.

Original recipe inspiration: source.