The Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme into recipes to share with you. We take turns hosting and this month it's Lauren of Sew You Think You Can Cook. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
December 17th is National Maple Syrup Day and Lauren challenged us to bake with, cook with, or make a beverage with maple syrup. (For some international bloggers who can't find maple syrup, they'll be joining the fun with honey as a substitute.) And don't forget to check out all these other mapley recipes linked below!
I am so very glad I stumbled upon this recipe and gave it a try! It was one of those recipes that makes me thankful to have a food blog - groups like #FoodieExtravaganza allow me to give all those millions of recipes out there that have yet to make an appearance in my kitchen a try, one at a time. I have discovered some amazing, tasty dishes, because I was searching for a specific ingredient, or a theme, etc.
These potatoes are a wonderful combination of sweet and salty. You get crisped, tender potatoes, chewy, crispy, salty bacon, a touch of unique flavor with the old bay and garlic - and then the maple syrup. It sizzles beautifully when it hits the hot pan and sizzles into your dish, coating the potatoes with a light sticky sweetness that really sets off the savory components in this dish.
This batch makes enough for about 3 people as a main dish, and if it was served as a side alongside something scrambled eggs you could probably serve 4. I will definitely make these again! Old Bay is an underused seasoning in my kitchen, so I was happy to have a chance to get that jar out and put it to good use!
See all the maple syrup inspired goodies here:
- Basbousa - Egyptian Semolina Cake from Sneha of Sneha's Recipe
- Bangin' Breakfast Potatoes from Rebekah of Making Miracles
- Gluten-Free Maple Chestnut Cookies from Caroline of Caroline's Cooking
- Maple Pecan Bars from Nichole of Cookaholic Wife
- Maple Sugar Cookies from Sue of Palatable Pastime
- Maple Walnut Vinaigrette from Tara of Tara's Multicultural Table
- Momiji Tempura from Camilla of Culinary Adventures with Camilla
- Overnight French Toast Casserole from Elaine of Cookin and Craftin
- Roasted Maple Glazed Carrots from Wendy of A Day in the Life of the Farm
- Rosemary Maple Glazed Turkey Breast from Lauren of Sew You Think You Can Cook
- The Back Forty Cocktail from Stacy of Food Lust People Love
Bangin' Breakfast Potatoes adapted from Vodka and Biscuits
3 medium potatoes, skin on, diced small
1-2 TBS olive oil, more if needed
2 thick cut pieces of bacon, diced small
2 tsp minced garlic
1 TBS pure maple syrup
salt (appx. 1/4 tsp, more / less to taste)
pepper (appx. 1/4 tsp, more / less to taste)
Old Bay (appx. 1/4 tsp, more / less to taste)
- Heat 1-2 tablespoons of oil in a large skillet over medium-high heat. Tilt the skillet so the oil spreads evenly.
- Once the oil is hot, add diced potatoes to the skillet. Season with salt, pepper, and Old Bay as desired.
- Cook for 10 minutes, stirring the potatoes frequently until evenly browned. If needed, add additional oil to the pan.
- Add the diced bacon to the potatoes. The bacon will start to render and the fat will begin to further cook the potatoes. Stir frequently, allowing the bacon to render and crisp (approximately 6 minutes).
- Once the bacon is cooked, reduce the heat to medium-low and add the minced garlic and toss to combine. Taste test and adjust seasonings if needed. Let the garlic cook until fragrant, about one minute.
- Just before serving, drizzle over the maple syrup and toss. Let that cook another minute to allow the maple syrup to caramelize and coat the potatoes evenly.
- Serve immediately with a fried egg on top, if desired.