This post is obviously a continuation of my previous post, featuring my Bacon and Egg Cups. I served this perfect little crispy breakfast potatoes alongside them, and let me tell you, what a breakfast it was. I loved dipping these potatoes in my baked eggs, but they were absolutely delicious on their own. The secret? Bacon fat! Believe me. Any time that you cook bacon, be sure to save the drippings, let them cool, then store them in an airtight container in your fridge to use in place of butter in almost any savory recipe. It really yields fabulous results and a lovely bacon-y smell as whatever you’re making cooks. You could definitely taste something wonderful in these breakfast potatoes, and watching them fry and crisp up in the bacon fat is nothing short of delightful. Having a good cast iron skillet doesn’t hurt, either, as it gives a nice, golden crust to the potatoes, but of course, it’s not completely necessary. All you need is butter, salt, pepper, and potatoes – these are just kicked up a bit with savory shallots, a pop of jalapeno pepper, and, of course, bacon fat. Kramer and I continued to snack on the (yes, cold) leftovers of these potatoes throughout the rest of the day: they really were that good. The temperatures have been unbearably cold as of late here in the city, which means it’s time for hearty breakfasts like these to keep you going throughout the cold winter day.
I like to leave my potato skins on, so if you do, too, be sure to scrub your potatoes really well.
Then dice and boil them for 5 minutes, drain, and rinse with ice cold water to stop them from cooking.
Mince your shallot and jalapeno peppers.
This is the best part of the breakfast potatoes: glorious, glorious bacon fat.
Melt your bacon fat, along with a little butter, in your skillet over medium heat, then add in your jalapenos and shallots and cook for 5 minutes.
Add in your potatoes, turn the heat up to medium-high, and cook for 8-10 minutes. Do not touch them at all during this time.
You can, however, add some salt and pepper.
After 8-10 minutes, flip them as best you can and cook them on their other sides for another 10 minutes or so, until crispy and golden all over. Add in your garlic at the last minute and saute until fragrant.
Serve piping hot alongside your favorite breakfast. I put mine in the oven at 350 degrees F to keep warm while I made my bacon and egg cups.
- 5 large potatoes or 10 small potatoes, scrubbed well and diced
- 2-3 tablespoons bacon fat (or unsalted butter)
- 1 shallot, minced
- 2 jalapeno peppers, minced
- 2 cloves of garlic, minced
- ¼ teaspoon kosher salt (plus more for garnish)
- ¼ teaspoon freshly ground black pepper
- thinly sliced chives, scallions, or parsley, for garnish (optional)
- Bring a pot of salted water to a boil. Wash your potatoes well, then dice them into bite-sized pieces. Add the potatoes to your boiling water and cook for 5 minutes. Rinse under ice cold water until the potatoes are no longer hot, then side aside.
- Mince your shallot and jalapeno peppers, then heat your bacon fat or butter over medium heat in a large skillet (preferably cast iron). Add your shallot and jalapenos to the pan, and cook for 5 minutes. Add your diced potatoes to the pan, spreading them out in an even a layer as you can, and let them cook at medium-high heat for 8-10 minutes. Do not touch them or move them during this time - you want them to get extra crispy and golden. Sprinkle your salt and pepper over the top of the potatoes while they cook.
- After 8-10 minutes, flip your potatoes in as even a layer as you can and cook the other sides for 8-10 minutes, until golden and crispy all over. Add your minced garlic to the potatoes when they are almost finished, and cook for 1 minute or so, until fragrant. Sprinkle with some extra salt, pepper, and freshly sliced chives, scallions, or parsley for garnish and serve.