Three Potato Hash
- 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.
Recipe courtesy Kyle Walker, Wild Sage Restaurant, The Rusty Parrot, Jackson Hole, WY
Recipe courtesy of Bobby Flay