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Colorado Potato Hash


  • 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


  1. 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.
  2. 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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