Breakfast Potatoes

What you need

Ingredients

Measured for 3 servings.

• 540 gPotatoes
• 15 mlOlive Oil
• 2 pcs (approx. 56 g)Bacon
• 5 gGarlic Clove
• 15 gMaple Syrup
• 10 gParsley
• 1 gSalt
• 1 gPepper
• 2 gAllspice

Make it

Method

1. 01

   Wash 540 g potatoes and cut into even 1–2 cm cubes, keeping the edible flesh and skin. Simmer in unsalted water for about 7–8 minutes until the edges soften but the centres still hold their shape. Drain well and leave uncovered for 2 minutes so steam escapes. Meanwhile dice the two bacon strips and mince the garlic.

2. 02

   Crisp the bacon in a wide pan over medium heat, about 4–5 minutes, then lift it out. Add the measured 15 ml olive oil and spread the drained potatoes in a single layer. Cook for about 10–12 minutes, turning only occasionally, until several sides are golden and the centres are tender; use two batches if the pan is crowded.

3. 03

   Stir in 5 g garlic and 2 g ground allspice for the final minute, then add 15 g maple syrup and the crisp bacon and toss briefly until lightly glazed; do not let the syrup burn. Season with the measured salt and black pepper, scatter 10 g chopped parsley over the top and divide into three servings. Serve hot; any eggs or other accompaniments are extra.