These roasted bacon breakfast potatoes are the perfect addition to a weekend brunch! They’re so easy to make and have delicious bacon and onion flavors.
Roasted Bacon Breakfast Potatoes
Breakfast is my jam, y’all. Ironically, I don’t eat eggs, but I could still eat breakfast all day every day. Saturday mornings where we get to enjoy the slower moments and make a delicious breakfast are the mornings that I live for. I used to think that you had to go out to have gourmet breakfast food, but I’m realizing more and more how easy it is to make some of my favorite restaurant style breakfast dishes at home.
My ideal breakfast is gourmet French toast topped with fresh fruit and a side of breakfast potatoes. I’m usually a hashbrown kind of girl, but after making these breakfast potatoes, I may never look at a regular old side of hashbrowns the same. These potatoes are SO easy and could easily be used as a brunch or dinner side dish.
The most fabulous part of this recipe is probably the fact that there’s bacon drippings in it. Yep, no shame. You could easily substitute olive or vegetable oil to make this vegetarian if you wanted to, BUT I think the bacon drippings make these potatoes so amazing. We made a big batch of these and had some leftover for the next day and they were still so good, which means these potatoes could be the perfect make ahead breakfast meal for busy mornings.Print
- 15-20 small red skin potatoes
- 2 tbsp bacon grease
- 1/4 cup diced onions
- 1 tsp rosemary
- 1 tsp paprika
- 1/2 tsp thyme
- 1 tsp salt
- 1 tsp pepper
- Preheat oven to 400 degrees.
- Spray a baking sheet, set to side.
- Cook two slices bacon on frying pan, reserve bacon for another recipe.
- Quarter potatoes and place in medium mixing bowl.
- Dice onions and add to mixing bowl.
- Add spices and bacon grease. Toss all ingredients in bacon grease.
- Roast in oven for 45 minutes, tossing potatoes half way through.
If you’d like you can either eat the bacon slices separately or chop into pieces and toss with potatoes after they’re cooked. Serve immediately or refrigerate for later!