Savory Breakfast Potatoes

Photo: KristinH

A simple recipe featuring onions, garlic, pancetta (Italian bacon) and parmesan. This recipe can be easily modified for all tastes. You can replace the pancetta with American bacon, ham, keilbasa, breakfast sausage, or turkey sausage (or all of them if you like meatier breakfast dishes!). To add some cheesiness, you can add cheddar and mozzarella cheese at the last five minutes of cooking. My family also enjoys two eggs over-easy on top of these potatoes to allow the yolk to mix in!

Yield: 3 servings
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  • 1/2 bag(s) of Yukon Gold Potatoes (red potatoes are also enjoyable) cut into cubes
  • 1 Medium Spanish Onion chopped
  • 4 Cloves of Garlic minced
  • 1 cup(s) pancetta cubed
  • Salt and Pepper to taste
  • Olive oil
  • 1 cup(s) high quality parmesan shredded


  1. First make sure you have all your ingredients ready. Chop the potatoes into cubes, chop the onion, mince the garlic, and cut the pancetta. (If you are adding any other type of breakfast meat, you will have to chop this as well.) Do not cook/prepare any of the breakfast meat before you cook the potatoes, the meat oil/fat is intended to be used to crisp the potatoes during cooking.

  2. Heat a large skillet over medium heat with just enough olive oil to coat the bottom of the pan. Add the potatoes to the skillet and make sure to coat all with a layer of oil. Cook for 25 minutes to allow the potatoes to cook and soften, turning on occasion (you may need to add more oil at this time so the potatoes do not stick to the pan). Test the potatoes to see if they are soft, if they are efficiently cooked, add the onions, garlic, and pancetta. Cook the mixture for roughly 15-20 minutes, constantly monitoring the skillet to see if it needs more oil added. During the last 15-20 minutes the mixture requires to be turned every 5 minutes. Check the mixture to see if it has achieved desired crispiness (the pancetta should be crispy, potatoes browned and softened, and the onions/garlic carmelized). Once the mixture is finished add salt and pepper to taste. Remove from heat and add parmesan. Mix the potatoes to allow the parmesan to coat mixture. (If you are using the cheesy option, add 1 cup part-skim mozzarella and 1 cup fat-free sharp cheddar to the pan at the last 5 minutes of cooking. This will allow for all cheese to melt and incorporate into the potatoes.)

  3. Serve in a bowl with freshly grated parmesan. This is also when you may add the eggs over-easy on top of the potatoes!
November 2011

This recipe is a personal recipe added by KristinH and has not been tested or endorsed by MyRecipes.

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