☰
×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel
Search
Advanced Search
One Sheet Salads Appetizers Mindfully Prepared Soups, Stews & Chowders

Marble Potatoes

Leave a Review

Share this

Print Recipe
ServingsServes 6
Potato Type: Petite
Prep Method: Roasted

Dish

Breakfast/BrunchMain Dish

Serving

Serves 6

Ingredients

  • 1-1/2 lbs Assorted small potatoes
  • Extra-Virgin olive oil as needed
  • Kosher Salt and Fresh Ground Pepper to taste
  • 12 ounces Pearl Onions
  • 24 Italian Parsley Leaves
  • 6 ounces Diced Serrano Ham
  • 12 ounces Shredded Chicken confit
  • 6 ounces Baby Spinach
  • 4 Larges eggs, poached
  • 4 Slices cooked bacon, chopped

Preparation

  1. Preheat the oven to 350˚F.
  2. Cut the potatoes into quarters, toss to coat in olive oil, and season with salt and pepper. Roast until tender 10 to 15 minutes.
  3. Meanwhile, blanch the pearl onions in a large saucepan of boiling salted water, immediately transfer to an ice bath to cool, drain, and then cut in half.
  4. Pour about an inch of oil into a high-sided large saucepan and heat to 350˚F.
  5. Fry the parsley leaves, in batches as needed, until crispy. Transfer to a paper towel-lined plate to drain and cool.
  6. Heat a film of olive oil in a large sauté pan. Add the ham, chicken confit, marble potatoes and pearl onions. Once the ham begins to crisp and the vegetables take on a bit of color, add the spinach. Toss a few times to incorporate. Adjust the seasoning to taste.
  7. Divide between 6 serving bowls, making a nest in each to add an egg. Nestle the egg in the center, season it with salt and pepper, and top each with some of the
    chopped bacon and 4 fried parsley leaves.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Recipe By: Recipe Courtesy of Salt House in San Francisco, CA

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up

Other Breakfast/Brunch Recipes You'll Enjoy

Potato Toasts Nacho Usual Breakfast Persian Fingerling Potato Quiche with Chives