Potato Pancake And Peameal Bacon Breakfast
Potato Pancake Frittata Waffles
Eggs Florentine Potato Pancake
Full English Breakfast with McCain Dollar chips
Tasti Taters<sup>®</sup> Breakfast Waffle
Tasti Taters<sup>®</sup> Breakfast Casserole
Homefries Breakfast Hash
Spinach Ricotta Frittata
Cheesy Hashbrown Casserole Recipe
Hashbrown Muffins Recipe
Turkey Sausage Potato Pancakes Recipe
Eggs Benny on Potato Pancakes Recipe
Breakfast Burrito with Homefries
Back to

Potato Pancake And Peameal Bacon Breakfast

​Nothing makes for a better breakfast than potato pancakes! This breakfast recipe is perfect for weekend brunch or can even serve as a special breakfast-in-bed treat on Mother’s Day.


Preparation Time:
Cooking Time:
Servings: 4
Potato Pancakes

Product Used:

Potato Pancakes buy now


16 McCain® Potato Pancakes

8 eggs

¼ tsp (1 mL) each salt and pepper

2 tbsp (30 mL) butter

1 tbsp (15 mL) vegetable oil

8 slices peameal bacon

1 tbsp (15 mL) chopped chives


  1. Prepare McCain® Potato Pancakes according to package directions. Whisk eggs with 1 tbsp (15 mL) water, salt and pepper until blended; set aside.
  2. In large non-stick skillet, melt half of the butter over medium-low heat; cook egg mixture, stirring, for 5 minutes or until soft curds start to form. Stir in remaining butter.
  3. Meanwhile, in separate skillet, heat oil over high heat; cook peameal bacon for 2 minutes per side or until just cooked through.
  4. Divide McCain® Potato Pancakes evenly among 4 plates; top with peameal bacon and scrambled eggs. Garnish with chives.


Tip: If desired, brush peameal bacon with maple syrup in last minute of cooking for a sweet glaze.

Discover more flavours

​​​​​​​​​​​​​​Breakfast will never be the s​ame! Wake up to a quick and savoury side dish made with real shredded potatoes lightly seasoned with onions and spices. Whether you use them in an easy breakfast recipe or eat them on their own, it's defin​itely a dish that brings the family together. 
See product >