Breakfast Potatoes

Ingredients

• 3 Medium Potatoes
• 1 tbs Olive Oil
• 2 strips Bacon
• Minced Garlic Clove
• 1 tbs Maple Syrup
• Garnish Parsley
• Pinch Salt
• Pinch Pepper
• To taste Allspice

Instructions

1. Place the bacon strips in the freezer ahead of time to make them easier to chop.
2. Wash the potatoes and cut them into medium-sized cubes. To prevent browning, keep the cut potatoes in a bowl of cold water until ready to cook.
3. Heat the olive oil in a large skillet over medium-high heat, tilting the pan so the oil coats the surface evenly.
4. Drain the potatoes and add them to the hot skillet. Season with salt, pepper and allspice to taste.
5. Cook for about 10 minutes, stirring frequently, until the potatoes begin to brown. Add a little more oil if the pan becomes dry.
6. Chop the chilled bacon and add it to the potatoes. Continue cooking, tossing occasionally, until the bacon renders its fat and turns crisp, about 5–6 minutes.
7. Reduce the heat to medium-low, add the minced garlic and stir well. Adjust seasoning if needed and add the parsley. Cook for about one minute, until the garlic is fragrant.
8. Just before serving, drizzle over the maple syrup, toss to coat and cook for a further minute to lightly caramelise the potatoes.
9. Serve hot, optionally topped with a sunny-side-up egg.

instructions_source: editorial-classic