Breakfast Potatoes | The Gift Of Oil
Breakfast Potatoes featured image

Breakfast Potatoes

What a delicious meal to have for brunch!

Ready In 60 mins

Serves 4

Breakfast Potatoes featured image


  • 2 pounds baby potatoes, halved
  • 6 slices bacon
  • 30g of fresh dill, roughly chopped
  • 40g grated parmesan cheese (optional)
  • 2 tablespoons chopped fresh chives
  • 6  boiled eggs, quartered
  • tbs Chilli and Garlic infused olive oil
  • 30g spinach
  • 4 cloves of garlic thinly sliced
  • zest of 1 lemon
  • sea salt and cracked black pepper (to taste)


  • Preheat oven to 220°C
  • In a large bowl place the potatoes, lemon zest, parmesan, 2 tbs of the chilli garlic olive oil and a pinch of salt and pepper. Then toss well the potatoes have a even coating.
  • On a baking tray, place the coated potatoes then cover with the bacon.
  • Place in the oven for 20 minutes,  place potatoes in bowl and toss again (add a little more oil if they are looking dry) if bacon is crispy remove and set aside if not place back into the oven with potatoes.
  • Continue to roast for 20-25 minutes (until bacon is crisp and potatoes are golden).
  • Meanwhile in a frying pan heat the remainder of the chilli garlic olive oil then sauté the garlic, add the spinach leaves, cover and cook for a minute or two tops. set aside
  • Remove the potatoes and bacon from the oven drain off any excess oil, place onto a serving plate. Top with the eggs and the warm spinach mixture. Garnish with fresh dill Serve warm.


Chilli & Garlic Infused Olive Oil

From £8.85

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