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“Chef Paul Prudhomme's delicious recipe.”

Ingredients Nutrition


  1. Cook the potatoes in a large pot of water until tender, about 5 minutes from the time the water starts to boil.
  2. Drain and cool under cold running water. Slice the potatoes 1/4 inch thick and place them in a large bowl.
  3. Add the eggs, mix well, and set aside.
  4. Saute the bacon in a 10-inch skillet over high heat until browned, about 7 minutes. Remove the bacon from skillet with a slotted spoon and set aside.
  5. Pour off all but 2 tablespoons of the bacon fat and return the skillet to high heat. Add the onions and cook, scraping the bottom of the skillet occasionally, until the onions are golden, about 3 to 5 minutes.
  6. Add the Meat Magic, then wisk in the flour. Slowly add the stock, vinegar, and sugar, wisking constantly. Cook, wisking frequently, until the mixture is thick, about 5 to 6 minutes. Remove from heat.
  7. Fold the dressing into the potato and egg mixture, add the green onion tops and cooked bacon and mix.

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