Sizzle. It’s what you hear when bacon hits a hot pan. Sizzle. It’s what you hear when a cold slab of pure butter hits a hot pan. You get it? You think you know where I am heading with this post. There was some great love shared over my last post Hasselback Potatoes.
I figured I would use up that bag of Yukon Gold’s with some more potato passion. This time we have a fragrant, heavenly combo of maple-bacon-butter bliss. Slap a fried egg on the top and you have a warm, comforting, high energy breakfast.
A bit greasy spoon-but really quite a healthy meal. Add a side of freshly cut fruit or homemade applesauce and you are rocking out on a well rounded meal complete with complex carbs, healthy fat & protein. Eggs are a great form of quick & tasty protein.
We like to use organic ingredients in our Sizzle Potatoes. We enjoy pure Grade B Maple Syrup in the Family Fresh kitchen. It has a darker, more amber color than grade A and a richer, fuller flavor.
I know we can all agree that bacon tastes great with everything. I like to use nitrate free organic bacon. I swap between turkey bacon and pork. The pork bacon is richer & heavier. You need less of it than if you go with the much leaner turkey version.
If you are vegetarian you can use Bac-un’s instead. In these photos I used pork bacon.
Anytime of day this makes a great meal. Breakfast, lunch or brunch. We plated this up for dinner too. We are gonna love these hash brown potatoes more and more as the days keep getting cooler.
Come to think of it, they will be amazing before those active ski days we have on the horizon.
What is your favorite Hash Brown recipe?
- 3 medium sized potatoes, cleaned & cut into 3/4 inch cubes (I like Yukon Gold potatoes)
- 2 tablespoons Butter or Ghee
- 2 tablespoons pure Maple Syrup
- pinch of ground Cinnamon
- pinch of ground Ginger
- pinch of Salt
- 1-3 ounces of nitrate free Turkey Bacon or Pork Bacon, cooked and crumbled (see note above)
- optional: serve with a oozy pan fried egg or scrambled eggs
- Clean and dice potatoes. In a large skillet (or cast iron pan) cook bacon until browned & cooked through. Drain and cool on paper towels. Crumble bacon and set aside. Melt butter in the same skillet, you can get rid of most of the bacon fat if you want to keep this dish lighter. Brown potatoes in the skillet for a few minutes until they are cooked through. Mix them a occasionally to cook evenly. Add maple syrup, salt, cinnamon and ginger to potatoes. Combine thoroughly. Take skillet off heat, transfer to a heat resistant bowl and gently toss potatoes with bacon crumbles.
- Top with a fried egg.
Breakfast Potato Recipe Links