Purple Potatoes with Caramelized Onions and Shiitake Mushrooms


Purple Potatoes with Shiitake Mushrooms

Please welcome my dear friend, guest author Ashley Teplin, who made for me the best breakfast potatoes I’ve ever eaten in my life. They take a little more time, but are oh, so worth it. ~Elise

I won’t lie; I have a bit of a potato problem. French Fries, Roasted Potatoes, Baked Potatoes, Scalloped Potatoes, the list is never ending. I could never stick to a carbohydrate free lifestyle with this potato infatuation of mine.

And with my favorite meal of the day, breakfast, you are almost always given a side of this delicious starchy vegetable.

It depends on my mood, but I typically prefer the roasted and perfectly crisped home fries.

This recipe is my version of that classic breakfast accompaniment. Have you ever had purple potatoes?

Purple Potatoes with Shiitake Mushrooms

These little Peruvian potatoes are becoming more and more popular in grocery stores for their creamy texture and vibrant color. Cook them like you would new potatoes.

Shiitake mushrooms (pronounce shee-TAH-kay) are more expensive than standard button mushrooms, but they are so much more flavorful; you only need a few to make your dish sing.

Remember that patience is key when browning your potatoes, shiitake mushrooms, and caramelizing the onions. Trust me, it is well worth the wait.


Purple Potatoes with Caramelized Onions and Shiitake Mushrooms Recipe

Ingredients

purple-potatoes-cutting.jpg

  • 3 Slices of thick style bacon
  • 1/2 pound new purple potatoes sliced in half and then in small wedges
  • 1 small yellow onion, thinly sliced lengthwise
  • 4 medium sized shiitake mushrooms, thinly sliced
  • Olive oil
  • Kosher Salt
  • Freshly cracked pepper
  • 1 pinch red pepper flakes
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped capers
  • 1/2 Tbsp unsalted butter


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