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Crispy Breakfast Potatoes with Chili Garlic Oil and Herbs…this is that can’t beat brunch dish that everyone loves. Roasted baby potatoes, crispy bacon, and soft-boiled eggs, all served together and topped with a garlic chili oil and plenty of fresh herbs. Bonus? The potatoes and bacon are cooked together on ONE sheet pan, making this a super easy way to serve brunch.
Switching things up today and sharing a savory breakfast recipe. I know it’s much more of the norm for me to share a sweet breakfast recipe, but lately I’m very much into three things: potatoes, eggs, and garlic. Ever since I made this sheet pan salmon and potatoes a few weeks back, I’ve been on a huge roasted baby-potatoes kick.
Simply can’t get enough. For whatever reason the idea of a breakfast potato dish sounded so good to me. And while I hesitated creating this recipe for a while, because that’s what I do, I over think. I’m really glad I finally worked up the courage, not only create this recipe, but to share it too!
If you follow along on Instagram, I shared a story the other week about all the recipes I’ve photographed, but never actually shared. I can’t tell you all just how much I shoot, but then never share. Either I’m afraid it’s too out-there of a recipe, and no one will like it. Or I just don’t love how the photos turned out.
I know, it’s beyond craziness. And as hard as it is for me to do, I’m really trying to let this over-thinking and over-analyzing go. Because there have been too many recipes over the years that I’ve never shared, but personally loved.
This is one of those recipes that I was on the fence about sharing. But the bottom line is, not only do I love it, but my family loves it too.
SO, I am really excited to share it!
The idea for this dish came from the classic breakfast the everyone loves so much, potatoes, eggs, and bacon. More traditionally this type of dish is served in the form of hash browns, scrambled eggs, and pan-fried bacon. It’s a combo that pretty much everyone loves and rarely tires of.
Me being me, wanted to put a fresh twist on that classic combo. As I said, I am loving roasted baby potatoes right now, so I knew I needed to incorporate them into this dish. In thinking about the baby potatoes, it reminded me of these roasted potatoes with spring herbs and burrata. From the second I pulled up that post, I knew that the burrata needed to be swapped for soft-boiled eggs. From there, I added bacon, and then, suddenly I had breakfast potatoes.
Delicious, right?
The potatoes and bacon are both roasted together on the same sheet pan, making this a much easier potato, bacon, and egg brunch than others. The bacon crisps up over top of the potatoes. This makes for some seriously awesome roasted potatoes that have a touch of smoky flavor. Delicious.
While the potatoes are baking are in the oven, soft or hard boil a whole bunch of eggs. Then make a quick chili garlic oil.
You guys know me, I love a good saucy dish, so the chili garlic oil is a must. I like to finish the dish with a whole bunch of fresh basil. Not only is this dish a little garlicky, and a little spicy, it’s also herby, yum!
Once the potatoes and bacon are roasted and crispy, I like to spoon them onto a serving plate. Then simply break the eggs over the potatoes. I’m all about a soft-boiled egg, but really you can do what you love. Even a batch of scrambled eggs would be delicious.
Finish the potatoes off with a drizzle of the chili garlic oil and your breakfast potatoes are complete. Oh, and maybe add some fresh dill and chives, because you really can’t go wrong adding a couple extra herbs. The more better, if you ask me.
Serve these for Saturday or Sunday brunch, but then save the leftovers for lunch throughout the week. These are SO good spooned over a bowl of greens…breakfast, lunch, or dinner.
If you make these crispy breakfast potatoes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crispy Breakfast Potatoes with Chili Garlic Oil and Herbs.
Servings: 6
Calories Per Serving: 620 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 pounds baby potatoes, halved if large
- zest of 1 lemon
- 1/3 cup grated parmesan cheese (optional)
- kosher salt and black pepper
- 6 slices thick cut bacon
- 1/4 cup fresh dill, roughly chopped
- 2 tablespoons chopped fresh chives
- 6 soft or hard boiled eggs, halved or quartered
Garlic Chili Oil
- 1/3 cup extra virgin olive oil
- 4 cloves garlic, thinly sliced or smashed
- 1 teaspoon crushed red pepper flakes
- 1 cup fresh basil, chopped
Instructions
- 1. Preheat the oven to 450 degrees F. 2. On a large baking sheet, toss together the olive oil, potatoes, lemon zest, parmesan, and a small pinch each of salt and pepper. Lay the bacon flat, draped over the potatoes. Transfer to the oven and roast for 20 minutes, toss and continue roasting another 20-25 minutes, or until golden and the bacon crisp. If the bacon begins getting too crisp before the potatoes are done, remove the bacon from the oven. 3. Meanwhile, make the garlic chili oil. Heat a medium skillet over medium heat. Add the olive oil, garlic, chili flakes, and a pinch of salt. Cook, stirring occasionally until the garlic is fragrant, 8-10 minutes. Stir in the basil, cook 30 seconds more. Remove from the heat and set aside. 4. Remove the potatoes and bacon from the oven and transfer to a serving plate, draining off any excess grease. Arrange the eggs over the potatoes. Drizzle with garlic chili oil and finish with fresh dill and chives. Serve warm.
Came upon this recipe while looking to use up some baby potatoes for breakfast. Unfortunately, didn’t have any fresh herbs, but it was so good, even with the dry herbs that using fresh would probably be off the charts! Thanks for a new rotation for breakfast.
Hi Jodi,
Happy Sunday! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! xTieghan
I made this yesterday morning for overnight guests and wow – they raved! What a wonderful breakfast. I’m only sorry I didn’t make more for leftovers. You are a gem and every single recipe I’ve made (a lot!) has been perfection. A million thank you’s…
Hey there,
Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it. Happy Holidays!❄️ xT
This is SO good. I have made hundreds of HBH recipes, but this….sooo easy, quick and I had everything in my kitchen to make it! I used chili oil that was homemade and gifted to me from a friend. Also did not have dill so I left it off, but used sliced green onions. The lemon zest and part brought this up a whole level.
Hey Rachel,
Thanks so much for trying the recipe. I am glad you enjoyed it! xTieghan
I loved these! Also it’s a very easy recipe to adapt if you need to. I made it for Christmas brunch and my mother in law doesn’t like spicy stuff so I simply omitted the red pepper flakes and tossed the potatoes in the garlic and basil with the other stuff before roasting. I was also making quiche so I didn’t add the eggs. And I didn’t want to go get dill so I just didn’t add. Deelish! A fun recipe you can add/remove stuff if you need to. But that bacon draped over the potatoes was KEY ☺️ #baconforlife, don’t omit that!
Hey Charlotte,
Thanks so much for trying the recipe, I am so glad it worked out for you! Happy New Year! xTieghan
Tieghan Hi! How would you recomend reheating this. I’m taking it to a brunch in someone else’s house. Thank you!
Hey Paulina,
I would reheat in the oven for about 15 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Wow this was amazing! Love this site.
Thank you so much Trish! xTieghan
My friend made this for brunch and I loved every single bite- I can’t wait to make this for an upcoming brunch, but do you have any tips on making soft boiled eggs? I never seem to get the consistency right.
Hey Kat,
Yes! I have the perfect recipe for soft boiled eggs in the instant pot, located in the HBH Super Simple Cookbook:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
This is my go-to dish when I have guests for breakfast or brunch. Not only is it visually stunning, but it explodes with flavor. It always makes my kitchen smell like food heaven. Sometimes I also add some sausage crumbles and feta cheese. Thank you for this wonderful, delicious recipe!
Thank you Connie! I am so happy you have been loving this one! I hope you continue to enjoy my recipes! xTieghan
This potato brunch dish looks divine! You never disappoint and that’s why I follow you everyday with my morning coffee in hand!! The platter you chose to serve the potatoes on is gorgeous! I’d love to know where you got it. I love beautiful dishes! Thank you!
Thank you so much Aruna! I am so glad you enjoyed this recipe!! I usually get all of my props from etsy or antique stores! xTieghan
Made these for a morning meeting and it was a hit! I’ll be making these often! I didn’t have bacon or regular potatoes so I used smoked chicken sausage and purple potatoes because that’s what I had in hand.
Love your recipes and make them often
Thank you so much abby! I hope you continue to enjoy my recipes! Stay well! xTieghan
In my case, the bacon caused too much oil. I might recommend one or two. Also, try adding chicken powder to the chili oil.
Thank you for trying this Chris! I hope you still enjoyed it! xTieghan
can you substitute sweet potato with this dish and if so what seasonings would you use…. the same as the recipe? Thank you
HI Tracy! I am sure sweet potatoes will be great. I would use the very same seasonings, but make sure to cut the potatoes into 1 inch chunks to ensure they cook properly. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Missing step 4….think it’s likely cook eggs but proof reading good idea…
Hi Gayle, step 4 is actually not missing. This recipe calls for pre-cooked eggs as stated in both the recipe ingredients and the write up. You can cook them using a method you enjoy most. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan
Any chance you think these could be made in the oven at 400? I really want to make these for mothers day brunch but I’ll need the oven at 400 for most of the morning! Any suggestions?
HI! I Am sure that will be just fine, but you will need to roast them 20 minutes longer. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made this today, not only is it delicious it is very visually pleasing. Especially served with a mimosa! Your recipes never disappoint. Thank you!
Thank you so much Mia! xTieghan