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Colorado Potato Hash

["Recipe from Colorado Classique: A Collection of Fresh Recipes from the Rockies<\/a> by the Junior League of Denver (Wimmer Cookbooks, 2009)","Recipe from Colorado Classique: A Collection of Fresh Recipes from the Rockies<\/a> by the Junior League of Denver (Wimmer Cookbooks, 2009)","Recipe from Colorado Classique: A Collection of Fresh Recipes from the Rockies<\/a> by the Junior League of Denver (Wimmer Cookbooks, 2009)","Recipe from Colorado Classique: A Collection of Fresh Recipes from the Rockies<\/a> by the Junior League of Denver (Wimmer Cookbooks, 2009)"]

Ingredients

2 russet or purple potaotes
2 red potatoes
2 Yukon gold potatoes
1/4 cup California Olive Ranch extra virgin olive oil
1/2 Tbl chopped fresh garlic
1 Tbl chopped fresh shallots
1/2 cup blue cheese, crumbled
1/2 cup heavy cream
Kosher salt to taste
Ground pepper to taste
Italian parsley, finely chopped, to taste
6 slices Applewood bacon, cooked and chopped

Instructions

Dice unpeeled potatoes into medium-sized cubes and blanch half way in boiling water. Drain potatoes and rinse with cold running water until fully cooled. Toss potaotes in a small amount of oil to prevent sticking; refrigerate.
Heat a saute pan and add California Olive Ranch extra virgin olive oil. Add potaotes slowly to avoid any splatter of oil, and saute for 4-5 minutes. Add garlic and shallots and saute until golden brown. Add blue cheese and cook until melted. Add cream and cook until reduced by three-fourths. This mixture should be thick and hearty. Season as needed with salt and pepper. Garnish with chopped parsley and bacon.

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