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.
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.
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:
- New Potato
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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- 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
- Using a medium-sized well-seasoned cast iron skillet on high heat add potatoes and sear for three minutes before flipping.
- Carefully flip potatoes to sear golden brown, about three minutes.
- After six minutes add pancetta and butter.
- Cook and flip until pancetta is crispy. About another four minutes on medium-high heat.
- Reduce to low heat and add garlic. Continue to cook for another three minutes.
- Set aside, after five minutes fold in in all herbs and sea salt.
- Let it rest for another two minutes and serve.