- 2 purple potatoes, cubed
- 3 red bliss potatoes, cubed
- 2 Yukon gold potatoes, cubed
- 1/3 pound apple-smoked bacon
- 1/2 white onion, diced
- 3 garlic cloves, diced
- 1 tablespoon chopped mixed herbs (rosemary, thyme and sage)
- Salt and pepper
- Sausage, accompaniment, optional
- 8 poached eggs, accompaniment, optional
Cube all of the potatoes to the same size so that they cook evenly. Place potatoes in a pot and cover with cold water. Bring to a simmer and cook until just fork tender. Drain and set aside. Cut the bacon into 1/4-inch pieces. Add bacon pieces to a frying pan and cook until crisp. Add onion and garlic to pan with bacon and saute until onion is translucent. Add the chopped herbs and saute for 1 more minute. Add potatoes and stir to combine. Season with salt and pepper, to taste. Serve with any savory sausage (cooked in the oven at 350 degrees F until cooked through), sliced in half. Top with 2 poached eggs, if desired.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.