This delicious brunch side dish of potatoes is packed in decadence from bacon and caramelized onions.
By Olivia Caminiti
This brunch side dish of potatoes that’s packed in decadence from bacon and caramelized onions, was the perfect compliment to crisp early-summer watermelon and Petaluma farm fresh poached eggs. Yes, my friend Sophia and I beat-up these little yukon gold potatoes from boiling them, smashing them, and frying them but it is alright since Giada de Laurentiis did it too! The decadence in this recipe was borrowed from a recipe Sophia had made of Bobby Flay’s that included caramelizing onions in bacon fat for a grilled potato salad. Combining the best of both culinary worlds, we made an incredible brunch side dish that later served as midnight snack that was so well timed we broke into laughter, mouths full.
We found the trickest part of this recipe to be getting the creamy little Yukons to the right consistency to smash. They do not cook much more when frying, it is just for crisping the skins so do not hesitate to boil the potatoes till they are completely fork tender. The potato’s skin should break as it is pressed but still be able to keep some body rather than being an instance mushed potato. With this advice there should be no worries for now you are set-up for success!Print
Olivia's passion for food is rooted in California's Bay Area though now regrowing in Austin, Texas. She mixes with her travel experience, eye for beautiful food and intuition to find the next ingredient to keep a balance in life. See what she incorporates next and check-out her website at oliviacaminiti.com