Editor’s Note: This is a guest post from Miss Lauren DeSantis of Capital Cooking. We Bitches definitely aren’t wizzes in the kitchen, so, we brought in an expert for some tips on how to whip up impressive brunch dishes in your own kitchen. Enjoy!

There’s nothing better than Sunday brunch. I showed viewers how to make this delicious recipe on Capital Cooking’s Sunday Brunch episode. The bacon and rosemary combine to strike a balance that is hearty yet delicate and that standard breakfast potatoes lack. I make these potatoes every time we have out-of-town guests visiting and they are always a hit. So, if you’re not busy checking out one of the fabulous recommendations from the Bitches Who Brunch, make brunch at home. Enjoy!

Skillet Fried Potatoes with Rosemary, Bacon and Onions
By Lauren DeSantis of Capital Cooking

Ingredients:
– 1 Russet potatoes
– 8  strips of bacon
– 1 yellow onion
– Fresh Rosemary
– Salt and Pepper
– Olive oil

Instructions:
1. Wash and peel your potatoes and cut them into a small dice.  Slice your strips of bacon into a small dice.
2. Heat the skillet to medium high heat and add some olive oil.
3. When the pan is hot, add the bacon and the potatoes. Continue to stir.
4. Chop the onion so it is diced into small pieces and add to the pan after 5-10 minutes of cooking the bacon and potatoes.
5. Continue cooking and stirring until the potatoes are soft.
6. Pull the rosemary off the branches and chop finely. Sprinkle it in towards the end.
7. Season with salt and pepper to taste.