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Breakfast Potatoes

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  • Level: Easy
  • Total: 50 min
  • Active: 40 min
  • Yield: 4 servings
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3 Yukon gold potatoes, medium dice

2 garlic cloves, smashed 

Kosher salt  

3 slices bacon, cut into lardons 

1 tablespoon olive oil, plus more if needed 

1/2 medium Spanish onion, diced 

Pinch crushed red pepper  

1 red bell pepper, diced  

1/2 teaspoon seafood seasoning, such as Old Bay 

2 tablespoons thinly sliced fresh chives  


  1. Place the potatoes and garlic in a large pot. Cover them with water and season the water generously with salt. Bring to a boil and cook until the potatoes are fork-tender, about 8 minutes. Drain the potatoes and discard the garlic. Let the potatoes cool.
  2. Put the bacon and 1 tablespoon olive oil in a large cast-iron skillet. Turn the heat to medium and cook, stirring occasionally, until crisp, about 5 minutes. Add the onions, some salt and crushed red pepper and saute until soft, 2 to 3 minutes. Add the bell pepper and continue to cook until beginning to soften, 3 to 4 minutes more. Add the potatoes and cook until crispy, 4 to 5 minutes, adding more olive oil if needed. Season with the seafood seasoning and sprinkle with the chives.