skillet breakfast potatoes with herbs and pancetta

Breakfast Potatoes

Breakfast Potatoes with Crispy Pancetta and Herbs 

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


  • 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


  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.