This is honestly the type of thing we eat the most in the Gremaud household. We’ll have it for breakfast, lunch or dinner. Other elements of the dish often change, but we always have potatoes and eggs. Does anyone else get really excited to have breakfast for dinner?! Romain makes the best breakfast potatoes – so crispy and satisfying. Although, Howie prefers sweet potatoes because he always gets a piece when Romain is chopping them.

Bacon:

Put the bacon on first. Get it sizzling in a medium heat pan, then turn it to medium low, cooking low and slow, flipping every few minutes.

Potatoes:

We always use an onion or shallot for flavor. This time we used green onions. Chop the whites finely and then save the chopped green tops to add in as the potatoes cook.

We use Yukon gold potatoes over russet because they have a softer texture and we use about 3 for the 2 of us. The key is to chop to potatoes into very small, even pieces to get the maximum crispiness.

After the bacon is done, remove from the pan and add the onion to cook in the bacon fat for a bit – I know, very healthy. I never claimed this was a healthy meal. If there isn’t enough fat, you can add olive oil.

Then add the potatoes. We season with salt, pepper and paprika. Toss well to make sure they are covered in bacon fat. Turn heat up to medium. Cook until potatoes are soft on the inside and crispy on the outside, for about 15-20 minutes, stirring every couple of minutes.

Eggs:

We cook the eggs last, in the same pan, adding a little olive oil if you run out of bacon fat. Romain cooks them fried, over easy with a runny yolk. We also heated up some cherry tomatoes for a bit of freshness on the plate!