AmericanBreakfast

Breakfast Potatoes with Crispy Pancetta and Herbs

Potatoes never had it so good. Skillet fried, paired with crunchy pancetta and a bouquet of herbs.

skillet breakfast potatoes with herbs and pancetta

One of the main reasons Eddie and I started Wanderspice is to share recipes that we make for our kids to expose them to spices and herbs and all their wonderful combinations. And we sometimes go with very simple, easy recipes that don’t overwhelm them but are tasty, filling and leaves all the processed junk behind.  Our Breakfast Potatoes takes a skillet full of beautifully crisp fried potatoes and elevates them with crunchy pancetta and a cornucopia of herbs.

herbed breakfast potatoes

While the potatoes are certainly a delight and the thyme, chives, rosemary, and tarragon are like an ode to nature, the glory of this dish is the pancetta.

Pancetta is to bacon what ground chuck is to Wagyu beef. Sort of similar, but light years better. Pancetta has a lighter and purer taste because it isn’t smoked. So it doesn’t overpower the herbs but rather plays off them tastefully.

It comes in rolls, so you should have some leftover for other dishes. Here’s a good guide on how to buy and store pancetta.

breakfast potatoes with herbs and pancetta in a skillet

Giving the pancetta ample time to fry alongside the potatoes will make them uber crunchy and coat the potatoes with just the right amount of fat.

Best Potatoes for Skillet Frying

Not all potatoes are equal. And when making skillet potatoes, you’ll want them to be crispy on the edges, but still tender inside. The best potatoes are ones that have a high starch content and low moisture. Juicer potatoes will take longer to cook and you may end up with a potato that’s more steamed than fried.

Our Best Potato List:

  • Idaho
  • Russet
  • New Potato

breakfast potatoes with pancetta in a skillet

How to Reheat Breakfast Potatoes

  • If you have some left over, wrap them tightly in plastic wrap or foil. The herbs won’t keep well so you can discard them if you can.
  • The breakfast potatoes should last up to two weeks in the freezer.
  • When reheating, use a skillet or a hot pan. Add a pat of butter and the frozen potatoes. Because they are small diced, both the potatoes and the pancetta, will thaw quickly.
  • Re-season with freshly chopped herbs

Other Wanderspice Breakfast Recipes:

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Breakfast Potatoes. Crispy potatoes butter fried in a skillet with herbs and pancetta. Easy to cook in 15 minutes.

skillet breakfast potatoes with herbs and pancetta

Breakfast Potatoes

Course: Breakfast
Cuisine: American
Prep Time: 8 minutes
Cook Time: 15 minutes
Total Time: 23 minutes
Servings: 2 people
Calories: 279 kcal

Breakfast Potatoes with Crispy Pancetta and Herbs 

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Ingredients

  • 2 Idaho potatoes diced
  • 1/4 cup pancetta
  • 4 sprigs thyme
  • 2 tbs. chives
  • 1 tbs. tarragon
  • 1 sprig rosemary
  • 4 tbs. parsley
  • 2 teaspoons grapeseed oil
  • 1 tbs. butter grass-fed ideally
  • 1 teaspoon sea salt
  • 1 clove garlic

Instructions

  1. Using a medium-sized well-seasoned cast iron skillet on high heat add potatoes and sear for three minutes before flipping.

  2. Carefully flip potatoes to sear golden brown, about three minutes.

  3. After six minutes add pancetta and butter.

  4. Cook and flip until pancetta is crispy. About another four minutes on medium-high heat.

  5. Reduce to low heat and add garlic. Continue to cook for another three minutes. 

  6. Set aside, after five minutes fold in in all herbs and sea salt. 

  7. Let it rest for another two minutes and serve.

Nutrition Facts
Breakfast Potatoes
Amount Per Serving
Calories 279 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 4g 20%
Cholesterol 16mg 5%
Sodium 1042mg 43%
Potassium 1038mg 30%
Total Carbohydrates 41g 14%
Dietary Fiber 3g 12%
Sugars 1g
Protein 6g 12%
Vitamin A 24.4%
Vitamin C 36.3%
Calcium 8.7%
Iron 21.1%
* Percent Daily Values are based on a 2000 calorie diet.

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