Ukrainian breakfast potatoes

Step by Step

Step 1

Preheat large ceramic non-stick skillet on medium-high heat. Add bacon and cook for 5-7 minutes, stirring occasionally. Transfer bacon to a bowl and set aside; leave bacon fat in the skillet.

Step 2

Add potatoes and sprinkle them with salt and pepper. Cook uncovered for 10 minutes, stirring every 2-3 minutes.

Step 3

Add oil, reduce heat to low-medium and cook another 10 minutes or so, while stirring occasionally. Potatoes are done when fork tender.

Step 4

Turn off heat, add fried bacon back, sprinkle with a bit more salt, if desired. Stir and serve with fried or poached eggs, omelette, salad etc.

Tips and Warnings

Store: Refrigerate in an airtight container for up to 2 days.
Cut potatoes evenly: Key to perfectly cooked potatoes is uniform size. In Ukraine, we sliced large potatoes thinly into half moons and fried them in “salo”.
Best potatoes to use: I used baby red potatoes, yellow would be good too. Large size is great as well. I think leaving skin on and using baby size keeps potato cubes more whole instead of mushy. You can use large and peeled potatoes.