Perfect Breakfast Potatoes
Prep time
Cook time
Total time
Serves: 4
  • 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)
  1. 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.
  2. 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.
  3. 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.
Recipe by The Crepes of Wrath at