Dutch Yellow® Potatoes O'Brien with Fresh White Truffles
Recipe By Chef Tom Fraker



Ingredients
3 tablespoons Extra Virgin Olive Oil
3 tablespoons Unsalted Butter
1 Melissa's Perfect Sweet Onion, diced small
2 cloves Melissa's Peeled Garlic, minced
8 ounces Sliced Mushrooms
Kosher Salt and Freshly Ground Black Pepper, to taste
1 ½ pounds Melissa's Dutch Yellow® Potatoes, diced small
¼ cup White Wine
1 Green Bell Pepper, diced small
1 Red Bell Pepper, diced small
1 Yellow Bell Pepper, diced small
2 Limes, juiced
6 slices Thick Cut Bacon, cooked; crumbled
8 tablespoons (or 1 truffle) Finely Grated Fresh White Truffle
Freshly Grated Parmesan Cheese

Directions
Heat the olive oil and melt the butter in a large skillet. Add the onion, garlic and mushrooms to the pan and cook over medium heat. Season with the salt and pepper and cook, stirring occasionally, until the onions are translucent and the mushrooms are softened. Add the potatoes and wine and cook until the potatoes are just tender. Add the bell peppers and cook until just heated through and still crisp. Stir in the lime juice, bacon, truffle and parmesan and serve.

Makes about 6 to 8 servings.

Note:
For more intense truffle flavor, add some Truffle Zest Seasoning.