Breakfast Potatoes

Ingredients

• 3potatoes, medium, cut into medium dice
• 2 tbspolive oil, for the potatoes and the eggs, plus more if the pan looks dry
• 2 piecesbacon, strips; freeze before chopping for easier handling
• 2 clovesgarlic, minced
• 1 tbspmaple syrup
• parsley, fresh or dried; to garnish
• salt
• black pepper
• Old Bay seasoning, to taste
• 2eggs, to serve; sunny-side-up

Method

1. 1

   Wash the potatoes, cut them into medium dice and drop them into a bowl of cold water so they don't brown. Chop the bacon now too — it cuts most cleanly straight from the freezer.

2. 2

   Drain the potatoes and pat them dry with a clean towel — wet potatoes spit and won't crisp. Heat 1 tbsp of the oil in a large skillet over medium-high heat, add the potatoes and season with salt, pepper and Old Bay.

3. 3

   Cook for 10 minutes, stirring often, until golden on most sides, adding a little more oil if the pan looks dry.

4. 4

   Add the chopped bacon and cook for 5 to 6 minutes, until it crisps and its fat coats the potatoes.

5. 5

   While the bacon cooks, heat a little oil in a small nonstick skillet over medium-low heat and fry the eggs for 3 to 4 minutes, until the whites are set and the yolks still runny.

6. 6

   Turn the potatoes down to medium-low, add the garlic and parsley, season again and toss for about 1 minute, until the garlic smells fragrant.

7. 7

   Drizzle over the maple syrup and toss for 1 more minute so it caramelizes.

8. 8

   Spoon into warm bowls with a sunny-side-up egg alongside.

Nutrition per serving