Bacon and Eggs with Crispy Baby Potatoes 🥓🍳🥔
There’s something wonderfully comforting about a breakfast made with crispy potatoes, sizzling bacon, and perfectly cooked eggs. This Bacon and Eggs with Crispy Baby Potatoes recipe is simple enough for a lazy weekend morning but hearty enough to serve as a satisfying brunch or even a quick breakfast-for-dinner meal.
The secret to making this dish extra delicious is getting the baby potatoes beautifully golden and crisp on the outside while keeping the centers tender. Add smoky, salty bacon and eggs cooked just the way you like them, and you have a meal that is packed with flavor and texture.
Ingredients
For the Crispy Baby Potatoes
1½ pounds baby potatoes
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon dried rosemary or thyme
½ teaspoon salt
¼ teaspoon black pepper
For the Bacon and Eggs
8 slices bacon
6 large eggs
1 tablespoon butter, optional
Salt and black pepper, to taste
2 tablespoons fresh parsley or chives, chopped
Optional Additions
½ small red onion, diced
1 bell pepper, chopped
1 cup fresh spinach
Shredded cheddar cheese
Hot sauce
Avocado slices
Step 1: Prepare the Potatoes
Start by washing the baby potatoes thoroughly. If they’re small, you can leave them whole; otherwise, cut them in half or into quarters so that the pieces are approximately the same size.
For especially crispy potatoes, place them in a saucepan of salted water and bring to a gentle boil. Cook for approximately 5–7 minutes, just until they begin to soften. Don’t cook them until completely tender.
Drain the potatoes well and allow them to steam-dry for a few minutes. Removing excess moisture helps them become much crispier during cooking.
Transfer the potatoes to a large bowl and toss them with olive oil, garlic powder, smoked paprika, rosemary or thyme, salt, and black pepper.
Step 2: Crisp the Potatoes
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