Crispy Breakfast Potatoes Finished in Bacon Fat

Breakfast Potatoes Finished in Bacon Fat

Breakfast potatoes are a dish that sparks strong opinions. Often, the ones served in restaurants can be both bland and overly salted, lacking the balance of seasoning and texture that makes them truly great. Some are made with onions, some without, and while most are fried, not all take the time to build layers of flavor.

This recipe takes a different approach. By parboiling the potatoes first—cooking them briefly in boiling water until just tender—we set them up for the perfect crispy finish. Then, they are pan-fried in rich, smoky bacon fat, which gives them a deep, savory flavor with a golden, crispy crust. Since my reserved bacon fat is already infused with black pepper and smoked paprika, all that’s left is a final seasoning of salt and freshly ground black pepper. These breakfast potatoes are perfect for any morning meal and are especially fitting for sugaring-off season when hearty, flavorful dishes shine.

What You Will Love About This Recipe:

• Perfect Crispiness: Parboiling ensures the potatoes are tender inside while frying in bacon fat creates a golden, crispy crust.

• Rich, Savory Flavor: Bacon fat infused with smoked paprika and black pepper adds a deep, smoky taste.

• Simple & Customizable: Easy to make with simple ingredients, and you can swap bacon fat for butter or olive oil.

• Great for Sugaring-Off Season: Pairs perfectly with maple-glazed ham and classic sugar shack dishes.

Ingredients:

6 c. diced potatoes, parboiled until al dente (firm but not fully cooked)

1/2 cup bacon fat

1 teaspoon salt

1 teaspoon freshly ground black pepper

½ teaspoon smoked paprika

1 tablespoon dried parsley (for garnish)

Instructions:

Heat the Skillet: In a heavy-bottomed skillet (avoid non-stick), heat half of the bacon fat over medium-high heat until shimmering.

1. Crisp the Potatoes: Add the parboiled potatoes in a single layer. Sprinkle with salt, black pepper, and smoked paprika. Let them cook undisturbed for 4–5 minutes, allowing a golden crust to form.

2. Flip & Repeat: Stir the potatoes, ensuring they develop a crisp, golden-brown bottom. Add half of the remaining bacon fat and let them cook for another 4–5 minutes without stirring.

3. Final Crisping: Stir once more, adding the last of the bacon fat. Let the potatoes sit undisturbed for the final 4–5 minutes to achieve maximum crispiness.

4. Finish & Serve: Remove from heat, transfer to a serving dish, and sprinkle with dried parsley. Serve hot and enjoy!

Customization Ideas:

• Butter & Olive Oil Alternative: If you prefer, substitute bacon fat with butter, olive oil, or a mix of both.

• Onion Lovers: Sauté diced onions alongside the potatoes for added sweetness and depth of flavor.

• Sugaring-Off Season Favorite: These potatoes pair beautifully with maple-glazed ham or classic sugar shack fare.

Crispy Breakfast Potatoes Finished in Bacon Fat

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Yield: 6

Author: Richelle Fortin

Breakfast Potatoes Finished in Bacon FatBreakfast potatoes are a dish that sparks strong opinions. Often, the ones served in restaurants can be both bland and overly salted, lacking the balance of seasoning and texture that makes them truly great. Some are made with onions, some without, and while most are fried, not all take the time to build layers of flavor.This recipe takes a different approach. By parboiling the potatoes first—cooking them briefly in boiling water until just tender—we set them up for the perfect crispy finish. Then, they are pan-fried in rich, smoky bacon fat, which gives them a deep, savory flavor with a golden, crispy crust. Since my reserved bacon fat is already infused with black pepper and smoked paprika, all that’s left is a final seasoning of salt and freshly ground black pepper. These breakfast potatoes are perfect for any morning meal and are especially fitting for sugaring-off season when hearty, flavorful dishes shine.What You Will Love About This Recipe:Perfect Crispiness: Parboiling ensures the potatoes are tender inside while frying in bacon fat creates a golden, crispy crust.Rich, Savory Flavor: Bacon fat infused with smoked paprika and black pepper adds a deep, smoky taste.Simple & Customizable: Easy to make with simple ingredients, and you can swap bacon fat for butter or olive oil.Great for Sugaring-Off Season: Pairs perfectly with maple-glazed ham and classic sugar shack dishes.

Ingredients

• 6 c. diced potatoes, parboiled until al dente (firm but not fully cooked)
• 1/2 cup bacon fat
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• ½ teaspoon smoked paprika
• 1 tablespoon dried parsley (for garnish)

Instructions

1. Heat the Skillet: In a heavy-bottomed skillet (avoid non-stick), heat half of the bacon fat over medium-high heat until shimmering.
2. Crisp the Potatoes: Add the parboiled potatoes in a single layer. Sprinkle with salt, black pepper, and smoked paprika. Let them cook undisturbed for 4–5 minutes, allowing a golden crust to form.
3. Flip & Repeat: Stir the potatoes, ensuring they develop a crisp, golden-brown bottom. Add half of the remaining bacon fat and let them cook for another 4–5 minutes without stirring.
4. Final Crisping: Stir once more, adding the last of the bacon fat. Let the potatoes sit undisturbed for the final 4–5 minutes to achieve maximum crispiness.
5. Finish & Serve: Remove from heat, transfer to a serving dish, and sprinkle with dried parsley. Serve hot and enjoy!
6. Customization Ideas:
7. Butter & Olive Oil Alternative: If you prefer, substitute bacon fat with butter, olive oil, or a mix of both.
8. Onion Lovers: Sauté diced onions alongside the potatoes for added sweetness and depth of flavor.
9. Sugaring-Off Season Favorite: These potatoes pair beautifully with maple-glazed ham or classic sugar shack fare.

Notes

Customization Ideas:

Butter & Olive Oil Alternative: If you prefer, substitute bacon fat with butter, olive oil, or a mix of both.

Onion Lovers: Sauté diced onions alongside the potatoes for added sweetness and depth of flavor.

Sugaring-Off Season Favorite: These potatoes pair beautifully with maple-glazed ham or classic sugar shack fare.