These pan fried breakfast potatoes are quick to make, filling and seasoned to perfection! Potatoes, mushrooms and bacon are turned into a delicious breakfast meal!
With the colder weather fast approaching I have been slowly changing my eating habits. I now prefer cooked meals like these pan fried breakfast potatoes, Sweet Potato Hash, Breakfast Boat or Ham and Cheese Pockets. When I have pizza dough on hand, I like to make Breakfast Pizza.
And guys, have you ever tried Breakfast Cloud Eggs? I love those!
What do you eat for breakfast? Do you like quick, healthy, liquid, cooked or easy breakfast recipes?
I know it can be a challenge to make a proper meal first thing in the morning especially during weekdays but guys, we should never skip breakfast!
By the way, these homemade breakfast potatoes can be made ahead and reheated in the morning. I love these instead of a quick lunch as well. As a matter of fact, I had them for lunch today!
How to make pan fried breakfast potatoes?
First boil the potatoes. I peel and diced them. Cutting them into smaller pieces helps speed up the cooking process.
While you are waiting for the potatoes to be cooked, prep the rest of the ingredients. Slice the mushrooms, and chili pepper, dice the onion and bacon. I bought bacon that is similar to pancetta and it was already cut into strips so it saved me some time as well.
Now get your largest frying pan/skillet/wok and throw in the bacon, mushrooms, onions and chili. Fry these for about 5 minutes. Add cooked and drained potatoes. What I like to do when making these pan fried potatoes is moving everything to one side of the pan before adding in the potatoes. This way I concentrate on frying/browning the potatoes without worrying about burning my onions and mushrooms.
At this stage, leave the potatoes be for a few minutes without stirring. The less you stir the browner and crispier they get. After about 2-3 minutes stir everything around. I like to toss them instead of stirring. You know like when you want to flip a pancake – the cool way. That way the potatoes don’t break. Again leave them fry without stirring, do the tossing again (or simply mix with a wooden spoon) and check. If you like the way they look, you are done.
Right before turning the heat off I throw in some more chili pepper slices and chopped parsley. If you like, sprinkle some grated cheese over as well!
Do you have to boil potatoes before frying them?
No, you don’t have to but doing so you reduce the time spent in the kitchen and behind the stove. I do prefer boiling them first for this reason and recommend it.
What size should be the pan/skillet used when making these breakfast potatoes?
I used my largest frying pan I had. This is a pan/skillet with 8 inch/21cm inner diameter and 11.5 inch/29cm outer diameter (the widest part). The pan was pretty full when I added the potatoes in as well. However, all the ingredients will “shrink” a bit after frying so I tend to over-fill my pan. If you have a wok, then feel free to use it!
Good to know
- I haven’t used any oil to make these pan fried breakfast potatoes simply because it wasn’t needed. The onion and mushrooms didn’t need any fat as the bacon provided that. It seemed to be sufficient amount for the potatoes as well. However, if you don’t own a non-stick pan or are worried, add some oil (preferably olive oil).
- This recipe yields 2 large or 3 good-size portions. It can be easily doubled or halved. In general, 2 pounds of potatoes should be enough for 4 people. If your skillet/pan/wok is not large enough, you might need to fry the potatoes in 2 batches.
- 1.5 lbs Potatoes (700g)
- 10 Button Mushrooms
- 1 Medium Onion
- 1½ tbsp Chimichurri Seasoning
- ¼ cup Fresh Flat Leaf Parsley
- 1 cup Bacon , Pancetta or similar (100g)
- 1 Mild Chili Pepper , optional
- Cheese , optional
Rinse, peel and dice the potatoes. Throw them in a pot and pour in water, just enough to cover them. Add ½ teaspoon salt and bring to a boil. Cook until soft but not mushy.
Meanwhile: Clean and slice the mushrooms. Dice the onion and cut half of the chili into tiny slices. Take the largest frying pan you have and throw mushrooms, onion, bacon and chili pepper in. Cook on high heat for 5 minutes, stirring occasionally.
When the potatoes are ready, move the onion-bacon-mushroom mixture to one side and add drained potatoes. Add chimichurri seasoning and stir the potatoes around. Let them fry for 2 minutes before mixing all the ingredients together.
Fry until the potatoes have nice brown and crispy edges or until you are happy with the way they look.
Finish off with finely chopped parsley, cheese (optional) more chili (if using) and serve!