Bacon Rosemary Breakfast Potatoes
Recipe type: Breakfast
Author: Elizabeth
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 3-4
  • 1 large baked potato (wrapped in tinfoil and baked at 350 for an hour and a half, this can be done a couple of days ahead)
  • 5 slices of bacon, chopped
  • 2 teaspoons of fresh diced rosemary
  • 4 large eggs
  • grated parm
  • kosher salt
  • pepper
  1. Cut the potato into 1/2 inch pieces, leaving the skin on.
  2. Put potato in a bowl and mix with rosemary to coat. Add a pinch of salt and pepper.
  3. In a large skillet, cook bacon on medium high until browned and crispy. Remove bacon from the skillet with a slotted spoon and set aside on a plate lined with paper towel to soak up the grease.
  4. Immediately add potato/rosemary mix to the skillet with the hot bacon grease. Cook until potatoes are brown and crispy. Add bacon back to the pan and mix to combine.
  5. Remove from heat and divide the potatoes and bacon onto four plates. Sprinkle with parm.
  6. Quickly fry eggs one at a time in the same pan (add a little butter if it seems too dry).
  7. Top each potatoes/bacon mixture with a fried egg and finish with pepper.
Recipe by Wine and a Spoon at