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



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 Sherry
1 Green Bell Pepper, diced small
1 Red Bell Pepper, diced small
1 Yellow Bell Pepper, diced small
6 slices Thick Cut Bacon, cooked; crumbled
6 tablespoons (or 1 truffle) Finely Grated Fresh Burgundy Truffle
Freshly Grated Parmesan Cheese

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 sherry and cook until the potatoes are just tender. Add the bell peppers and cook until just heated through and still crisp. Stir in the bacon, truffle and parmesan and serve.
Makes about 6 to 8 servings.

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