Bacon mushroom breakfast potatoes are packed full of the hobbits’ favourite ingredients making it the perfect cozy hobbit breakfast.
Breakfast in Middle Earth
Journey to Middle Earth for a grand breakfast feast that starts in the peaceful Shire. Put a kettle on the fire and start your day with a variety dishes from the various cultures and races in Tolkien’s Middle Earth. Enjoy the humble, earthy foods of the hobbits, the lush woodland inspired foods of the elves, and the hearty, rustic fare of dwarves and orcs. Visit the kingdoms of men to sample recipes from the fertile farmlands of Gondor and the rolling grasslands of Rohan. This lavish breakfast feast has more than enough to fill both first and second breakfast!
The Shire
We begin our day in the peaceful Shire with a hearty breakfast skillet. Samwise Gamgee’s favourite food, the humble potato, stars in this rustic dish alongside another popular hobbit delicacy – mushrooms. Mushrooms gathered from the rolling hills and woodlands around Hobbiton are blended with potatoes and fried with crispy bacon. Topped with a fried egg, these satisfying breakfast potatoes are the perfect, filling dish to start your day.
Ingredients
Potatoes: I used russet potatoes but you could also use yellow flesh potatoes, such as Yukon Golds. Parboiling the potatoes will cut the frying time down so that they fully cook before over browning.
Mushrooms: I prefer to use cremini mushrooms as I find they are more flavourful. However, you could use regular button mushrooms or even an assortment of wild mushrooms instead.
Bacon: I reserve the bacon fat to fry the remaining ingredients in this recipe. If you don’t have enough bacon fat, you can substitute with olive oil or butter.
Vegetarian option: To make this recipe vegetarian, the bacon can be omitted and another fat used.
How to Make Bacon Mushroom Breakfast Potatoes
Parboil the potatoes
Place a pot of water over high heat and bring to a boil. Peel the potatoes and cut into a large dice. Add the potatoes to the water. Bring the potatoes back to a boil and let cook for 4 to 5 minutes. The potatoes should be soft around the edges but still firm inside. Drain and set aside.
Fry the bacon and potatoes
In a large ovenproof skillet, fry the chopped bacon over medium heat until brown and crispy. Remove the bacon with a slotted spoon and set aside. Pour out all but 2 tablespoons of the bacon fat and turn the heat to medium low. Add the parboiled potatoes to the skillet.
Sauté the potatoes for 10 to 15 minutes until they are fully cooked and well browned. In a small cup, stir together the kosher salt, garlic powder, onion powder, paprika, and pepper. Sprinkle the seasoning over the potatoes and cook for another minute. Transfer the potatoes to a platter and set aside.
Fry the onions and mushrooms
Add another tablespoon of bacon fat to the skillet along with the diced onions. Season with a sprinkle of kosher salt and cook the onions for 2 to 3 minutes until they begin to soften. Add the mushrooms and season with another sprinkle of kosher salt. Sauté the mushrooms over medium high heat until they begin to brown.
When the mushrooms are brown, return the potatoes and bacon to the skillet. Gently toss the potatoes together and spread out evenly in the skillet.
Serve the Bacon Mushroom Breakfast Potatoes
While the mushrooms are frying, turn the broiler on high. Scatter half of the green onions over the breakfast potatoes and top with the shredded cheese. Broil until the cheese is melted and beginning to brown, about 2 to 3 minutes. Garnish with the remaining green onions. If desired, top with a fried egg and enjoy!
