Side Delights® provides consumers with a variety of potatoes and recipes for creative brunch menu items in line with 2018 trends
San Francisco, CA (March 7, 2018) – Side Delights® announces potatoes as a favorite in the growing brunch trend as consumers continue to embrace brunch beyond the weekend.
Brunch is a top food trend again in 2018 for restaurant goers and home cooks, with the four top breakfast components being eggs, potatoes, bacon and bread.1
How do consumers want their potatoes prepared for brunch? Breakfast Hash is one of the top five leading trends in breakfast/brunch items on restaurant menus in the United States in 2018.2 It was also listed as a top five by the National Restaurant Associations “What’s Hot Culinary Focus 2018.” 3
Side Delights are the ideal solution for breakfast hash, or any other brunch menu, providing consumers with traditional and innovative recipes such as the trendy tri-color potato hash with kale and pancetta or the tried and true breakfast hash with bacon and poached eggs.
A recent Mintel study shows that pizza is fast becoming a gourmet brunch dish, with 61 percent of consumers citing Breakfast Pizza as a brunch item.4 Hot brunch spots are including potatoes on their breakfast pizza, like Maximiliano in Los Angeles which tops theirs with fingerling potatoes, bacon confit, eggs, fennel sausage, pomodoro and mozzarella. Side Delights has a solution for that trend too, with the creative Grilled Breakfast Pizza with Torn Potato Croutons Arugula, Tomato and Egg.
“Potatoes continue to be a consumer favorite, and brunch is a natural fit,” said Kathleen Triou, President and CEO of Fresh Solutions Network. “Side Delights® offer fresh, wholesome potatoes of the highest quality in a full-range of potato types and bag sizes so consumers can make restaurant quality brunch at home – any day of the week, any time of day.”
- Mintel, Breakfast and Brunch – US – July 2017
- Leading Trends in Breakfast Brunch Items
- Restaurant.org study “What’s Hot Culinary Focus 2018″
- Mintel, Pizza Restaurants – US – November 2016