Ingredients for Sweet Potato Hash With Spicy Hollandaise
- 6 slices bacon
- 2 large sweet potatoes, peeled and diced
- 1 medium yellow onion, chopped
- Salt & Fresh Ground Pepper
- Pure Maple Syrup
- Cider Vinegar
- 4 large eggs
- 1/4 cup milk
- 2 tablespoons butter
- 1 packet hollandaise sauce mix
- Chipotle Chile In Adobo
- Fresh Chives
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How to Make Sweet Potato Hash With Spicy Hollandaise
- Cook bacon in a 12-inch skillet over medium heat until crisp. Remove bacon and crumble half; set aside. Drain all but 3 tablespoons of bacon drippings from the skillet.
- While bacon cooks, boil and salt water in a saucepan. Add diced sweet potatoes and cook for 3 minutes, or until just tender. Drain well.
- Add chopped onion to the skillet with bacon drippings and cook over medium heat until softened, about 5 minutes.
- Add the cooked sweet potatoes to the skillet and cook, stirring occasionally, until potatoes are crisp and lightly browned (about 8-10 minutes).
- Season with salt and pepper to taste. Transfer sweet potato hash to a bowl and stir in the crumbled bacon and maple syrup. Keep warm.
- Rinse the skillet and fill it halfway with water. Add white wine vinegar and bring to a simmer over medium heat.
- Gently crack each egg into a separate measuring cup. Create a swirl in the simmering water and carefully slide each egg into the water. Poach for 3-5 minutes, until whites are set and yolks are thickened but still runny.
- Remove poached eggs with a slotted spoon and transfer to a bowl of warm water to keep them warm.
- In a small saucepan, whisk together milk, butter, and hollandaise sauce mix. Cook over medium heat, whisking constantly, until thickened and bubbly.
- Stir in cayenne pepper (adjust to your spice preference).
- To serve, spoon sweet potato hash onto plates. Top with two poached eggs per plate and generously drizzle with spicy hollandaise sauce. Garnish with remaining bacon strips and chives.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
46g
Fat
71g
Carbs
10g
