Purple Potatoes with Caramelized Onions and Shiitake Mushrooms

Beautifully vibrant purple potatoes fried with caramelized onions and shiitake mushrooms.

  • Yield: Serves 3 to 4



  • 3 Slices of thick style bacon
  • 1/2 pound new purple potatoes sliced in half and then in small wedges
  • 1 small yellow onion, thinly sliced lengthwise
  • 4 medium sized shiitake mushrooms, thinly sliced
  • Olive oil
  • Kosher Salt
  • Freshly cracked pepper
  • 1 pinch red pepper flakes
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped capers
  • 1/2 Tbsp unsalted butter


1 Start caramelizing the onions: In a small sauté pan heat one tablespoon of olive oil over a low heat. Add the sliced onions in one even layer, after five minutes add 1/2 tablespoon of butter, stir and add a pinch of kosher salt.

While rendering your bacon and cooking your mushrooms in the next steps, make sure to stir the onions every few minutes and remove once they are evenly browned. This should take around 30 minutes, remove from heat when finished and reserve.

2 Cook the bacon: While the onions are slowly cooking slice the bacon in small batonettes (1/8-inch crosswise strips) on your cutting board. Heat up a larger sauté pan on medium and when your pan is hot add the sliced bacon.

Slowly sauté the bacon until slightly crispy and remove from the pan onto a paper towel-lined plate, reserve for later.

3 Cook mushrooms in rendered bacon fat: Julienne the shiitake mushrooms and then add them to the pan which now has the rendered bacon fat.

Add a pinch of salt and fresh cracked pepper to the Shiitake mushrooms, don’t shake the pan but let the mushrooms brown evenly on one side.

Once browned, flip the mushrooms delicately and remove from pan onto a smaller plate, reserve.

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4 Brown the purple potatoes: Add 2 Tablespoons of olive oil in the pan and add the evenly sliced potatoes to the hot pan in a single layer; make sure not to crowd the pan. Add a pinch of red pepper flakes and a good pinch of salt to the potatoes.

Don’t move the pan, this is very important so that the potatoes can evenly brown.

After 3-5 minutes, when they are browned flip potatoes and brown the other side, turn down the heat to medium low to evenly cook the potatoes.

5 Add capers, onions, mushrooms, bacon: Once the potatoes are thoroughly cooked, add the capers and let crisp up for a minute. Then combine the caramelized onions, mushrooms, and bacon to the large sauté pan with the browned potatoes.

Re-warm over low heat. When hot, turn the heat off and garnish with a sprinkle of fresh picked tarragon.

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  • Sue Rosenthal

    I just cooked this for dinner to go with bone in rib-eyes, and steamed yellow crook-necked summer squash, lightly buttered, salt & peppered. I doubled the recipe, because I had a lb. of purple potatoes. I followed the recipe to a T except I omitted the capers, Since I didn’t have any on hand. It was AMAZING! Totally worth the effort! The fresh tarragon just made this dish. What a great combination of ingredients!

  • vicky delgadillo

    Simply simple and delicious! I didn’t have taragon so I used cilantro instead, next time I’ll try with taragon.

  • Maureen Clancy

    Hey Ashley. It doesn’t get more delicious than this….unless of course, you do what the Austrian Tiroleans do. That is, serve it topped with a sunny-side-up fried egg.
    They call the dish gröstl (pronounced guhr-stel) and often make it with leftover potatoes.

  • Brooke

    You mean Yukon Gold isn’t the only cool potato on the block?! I can’t wait to try this myself, although I don’t think my potatoes will look quite so pretty. My knife skills need sharpening. Think I could double the bacon?