Sweet Potato Hash With Spicy Hollandaise |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This from the March 2009 issue of BHG. It was the grand prize winner, by Lauren Wyler. Ingredients:
8 slices thick-sliced bacon |
3 medium sweet potatoes, cut in 1/2-inch pieces |
1 medium onion, chopped |
salt & fresh ground pepper |
2 -4 tablespoons pure maple syrup |
2 tablespoons cider vinegar |
8 eggs |
1 cup milk |
1/4 cup butter |
1 (1 ounce) envelope hollandaise sauce mix |
1 tablespoon chopped canned chipotle chile in adobo |
fresh chives |
Directions:
1. In 12-in. skillet cook bacon until crisp; drain on paper towels. Crumble half of bacon. Drain all but 3 tablespoons drippings from skillet. Meanwhile cook sweet potatoes in boiling salted water for 3 minutes or until just tender; drain.
2. In skillet, cook onion in hot drippings until tender. Add sweet potatoes and cook until potatoes begin to crisp and brown. Season to taste with salt and pepper; transfer to bowl. Stir in crumbled bacon and maple syrup; keep warm.
3. Rinse skillet and fill half full of water. Add vinegar and water; bring to boiling. Reduce heat to simmer (bubbles should barely break the surface of the water). Break one egg into measuring cup. Holding the lip of the cup as close to the water as possible, slide egg slowly into water. Repeat with remaining eggs, allowing each egg and equal amount of space. Simmer eggs, uncovered for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Remove eggs with slotted spoon and place them in large pan of warm water to keep them warm.
4. In small sauce pan, combine milk, butter, and hollandaise sauce mix. Whisk and heat over medium heat until thickened and bubbly. Stir in peppers.
5. To serve, transfer sweet potato hash to serving plate, top with two poached eggs, and cover eggs with hollandaise sauce. Top with bacon strips and chives.
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