Breakfast Potatoes

Begin by freezing your bacon slices briefly; this small step makes chopping them into even pieces much easier and safer. While the bacon chills, thoroughly wash your potatoes. Cut them into medium-sized square dice for perfect bite-sized pieces. To keep the potatoes looking fresh and to avoid any discoloration, immediately place the cut pieces into a bowl of cold water. Heat 1 to 2 tablespoons of olive oil in a large skillet over medium-high heat. Tilt the pan so the oil coats the surface evenly, ensuring every potato cube will get crisp. Once the oil shimmers with heat, drain the potatoes and add them carefully to the skillet. Season with salt, pepper, and a generous sprinkle of Old Bay seasoning to create that irresistible flavor depth. Cook the potatoes for about 10 minutes, stirring regularly to encourage even browning without breaking the potatoes. If the pan begins to look dry, add another tablespoon of oil to keep the potatoes from sticking. Next, add the chopped bacon to the skillet. The bacon will start to release its flavorful fat, which helps cook the potatoes even further, adding a wonderful smoky aroma. Toss them together so they're well combined; the bacon will need around 5 to 6 minutes to crisp nicely. Lower the heat to medium-low and introduce the minced garlic, tossing everything together so the garlic can gently cook until fragrant—about one minute. Season one more time if needed, and stir in a handful of dried or fresh parsley to add a fresh, herbal note. Finally, drizzle the maple syrup over the skillet and toss to coat the potatoes. Allow them to cook for an additional minute, letting the syrup caramelize slightly and add a beautiful glossy finish. Serve your breakfast potatoes hot in a warm bowl, ideally alongside a perfect sunny side up egg, for a satisfying and delightful start to your day.