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Breakfast Potatoes
Breakfast Potatoes with Crispy Pancetta and Herbs
Course
Breakfast
Cuisine
American
Prep Time
8
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
23
minutes
minutes
Servings
2
people
Calories
279
kcal
Ingredients
2
whole
Idaho potatoes
diced
1/4
cup
pancetta
4
sprigs
thyme
2
tablespoons
chives
1
tablespoon
tarragon
1
sprig
rosemary
4
tablespoons
parsley
2
teaspoons
grapeseed oil
1
tablespoon
butter
grass-fed ideally
1
teaspoon
sea salt
1
clove
garlic
Instructions
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.
Nutrition
Sodium:
1042
mg
|
Calcium:
87
mg
|
Vitamin C:
29.9
mg
|
Vitamin A:
1220
IU
|
Sugar:
1
g
|
Fiber:
3
g
|
Potassium:
1038
mg
|
Cholesterol:
16
mg
|
Calories:
279
kcal
|
Saturated Fat:
4
g
|
Fat:
10
g
|
Protein:
6
g
|
Carbohydrates:
41
g
|
Iron:
3.8
mg