Potato Bacon Breakfast Churros, Served in a Bacon Bowl

My meat-loving friend Mary at n00bcakes hath decreed that this week, March 26th – 31st, be known as Bacon Week. Sounds tasty, doesn’t it? There’s no food – other than chocolate – that more a week be set aside to worship it.

So, bacon. Loved by many. Including, finally, me. Knowing that I must do all I can to make up for the years I spent despising bacon, I try to work it into my weekend breakfast regimen.

There’s only one problem.

Except for bacon, I don’t really like savory breakfast food. It bothers me – talk about a spoiled sweet tooth. Just the thought of potatoes for breakfast – in any form – makes me shiver a bit. It also makes me whiny, which is clearly unnecessary and unhelpful, albeit cathartic.

But as of today my problems are all solved. I have combined the dreaded potato, the adored bacon, and the needed sugar into one spectacular breakfast treat – Potato Bacon Breakfast Churros.

Topped with powdered sugar and maple syrup, these salty-meets-sweet, meaty and smoky churros are decadence perfected. The crowning touch is actually their bottom, given that they are served in a bowl made of bacon.

I’m all for saving on dishes, although it actually takes two bowls to make one well-shaped bacon bowl. Oh well – this bowl tastes way better than any others I’ve ever eaten.

Scratch that, I’ve never successfully eaten a bowl.

Serve the maple syrup in jiggers (in my case, mere ponies), or other small glasses that are perfect for dipping.

To make the bacon bowl, simply create a latticework of bacon on an upside-down Pyrex bowl, and bake until cooked at 340 F – my bowl took nearly 25 minutes. Then cover with a second bowl of similar size, and refrigerate or freeze until firm.

Pry from bowls with care, and remove unsightly fat splotches if necessary. I…. licked my fingers a lot at this point.

It’s been a week of firsts. My bromeliad is flowering for the first time since I got it five years ago. I cooked with plantains for the first time, having both a success and a failure on that front. And some of our seedlings have sprouted – malva, broccoli, basil, and Chinese foxglove.

We also had our first warm weather of the season and I worked outside on the deck, MacGyvering a scope out of my computer screen so I could be on the watch for the mailman creeping up behind me.

Now it’s frosty cold again, perfect for this hearty/sweet hybrid breakfast delight.

Potato Bacon Breakfast Churros {Original Recipe}

Makes 40 – 50 churros


1 1/3 packed cups riced potatoes ~2 small or 1 1/2 medium peeled and boiled potatoes
1 tsp salt
2 tbsp bacon fat
1 c water
3 tbsp sugar
2 slices bacon
1 tsp brown sugar
1 3/4 – 2 c flour
Oil for frying
Powdered sugar, for serving
Maple syrup, for serving


Prepare a deep heavy skillet (or deep-fryer) for deep frying. Pour in a few inches of vegetable (or peanut) oil, and heat up to, but not higher than, 375 F (190 C).

After ricing potatoes, combine with salt in a large bowl.

In a sauteé pan, fry bacon slices. When half-cooked, flip and top with 1/2 tsp of brown sugar. After a minute or two, flip once more and top with remaining brown sugar. Remove from heat when still tender, then pulse finely in a food processor.

Meanwhile inn a saucepan, combine bacon fat with water and sugar and bring to a boil. Pour into potato mixture and mix well. Incorporate ground caramelized bacon and 1 cup of flour. Add remaining 3/4 to 1 cup of flour. Mixture will become a starchy glutinous round ball.

Scoop mixture into a piping bag fitted with a large star tip. Pipe strips or shapes into the hot oil. Allow to cook a minute or two before flipping. Cook an additional minute. When churros are golden brown in color, remove from pan onto a cooling rack (set over a pan to catch drippings).

Serve with powdered sugar and maple syrup.

Make sure to head over to n00bcakes to get in on the Bacon Week festivities!

And especial thanks to Mary, for providing me with the impetus to create this divine breakfast treat.