Bangin’ Breakfast Potatoes

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Crispy on the outside, tender on the inside, and bursting with smoky, savory flavor—Bangin’ Breakfast Potatoes are the ultimate morning comfort food. Whether you’re serving a crowd or just elevating your solo brunch game, this dish delivers bold taste in every golden bite. The combination of well-seasoned potatoes and sizzling bacon bits creates a mouthwatering aroma that fills your kitchen and tempts you back for seconds (or thirds).

Perfect alongside eggs, toast, or even folded into a breakfast burrito, these potatoes are anything but boring. They’re pan-fried to a perfect crunch and flecked with fresh herbs for a pop of color and brightness. Ideal for lazy weekend mornings or quick weekday reheats, Bangin’ Breakfast Potatoes are a must-have addition to your rotation of breakfast ideas.

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Ingredients for Bangin’ Breakfast Potatoes

• 4 medium Yukon Gold potatoes, peeled and diced
• 6 slices thick-cut bacon, chopped
• 1 small onion, finely chopped (optional)
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp black pepper
• Salt to taste
• 2 tbsp olive oil (if needed, for extra crispiness)
• Fresh parsley or chives, chopped (for garnish)

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Step 1: Prepare the Potatoes

Peel and dice the Yukon Gold potatoes into small, evenly-sized cubes to ensure uniform cooking. Rinse the diced potatoes under cold water to remove excess starch—this helps them crisp up beautifully in the pan. Pat them completely dry using a clean kitchen towel or paper towels.

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Step 2: Cook the Bacon

Place a large skillet over medium heat and add the chopped bacon. Cook until it’s browned and crisp, about 6–8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, but leave the rendered fat in the skillet—this will serve as the base flavor for your potatoes.

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Step 3: Sauté the Potatoes

To the same skillet with bacon fat, add the diced potatoes in an even layer. If your bacon didn’t yield enough fat to coat the pan, drizzle in 1–2 tablespoons of olive oil. Cook the potatoes over medium heat without stirring for 5–6 minutes to allow them to form a crispy bottom layer.

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Step 4: Season and Stir

Sprinkle in smoked paprika, garlic powder, black pepper, and a pinch of salt. Stir to coat the potatoes evenly with the seasoning, then continue cooking for another 10–12 minutes, stirring occasionally, until the potatoes are golden brown and tender throughout.

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Step 5: Add Bacon and Finish

Return the cooked bacon to the skillet and mix it into the potatoes. Let it heat through for another 1–2 minutes. Taste and adjust seasoning as needed. Garnish with freshly chopped parsley or chives for a pop of color and added freshness.

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Step 6: Serve Hot

Transfer the Bangin’ Breakfast Potatoes to a serving dish and enjoy them piping hot. They pair wonderfully with eggs, avocado, or your favorite breakfast protein.

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Estimated Nutrition

Here’s a general nutritional estimate per serving (assuming 4 servings total):

• Calories: 310
• Protein: 9g
• Fat: 18g
• Carbohydrates: 30g
• Fiber: 3g
• Sugar: 1g
• Sodium: 450mg

Note: Nutrition values may vary depending on the specific brand of ingredients and any customizations.

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Frequently Asked Questions

What type of potatoes work best for this recipe?

Yukon Golds are ideal due to their creamy texture and ability to crisp well. Russets also work but tend to break apart more easily.

Can I make this dish vegetarian?

Absolutely. Omit the bacon and cook the potatoes in olive oil or butter. Add smoked paprika or liquid smoke for that savory depth.

How do I prevent the potatoes from sticking?

Make sure the pan is hot enough and use enough fat—either bacon grease or added oil. A non-stick or well-seasoned cast-iron skillet also helps.

Can I make this ahead of time?

Yes, you can cook the entire dish ahead and reheat using the methods above. It’s great for prepping breakfasts for the week.

Are Bangin’ Breakfast Potatoes gluten-free?

Yes, as long as all the seasonings and bacon used are certified gluten-free.

Can I add other vegetables?

Definitely! Bell peppers, onions, or mushrooms make tasty additions. Add them after the potatoes have crisped to avoid excess moisture.

How do I get them extra crispy?

Let the potatoes sit undisturbed in the pan during the first few minutes of cooking. Don’t overcrowd the pan—cook in batches if needed.

What can I serve these with?

They’re perfect with scrambled eggs, omelets, avocado toast, or even as a side to grilled meats for brunch.

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