I made this on Sunday as a Brunch item for my kids and In-Laws. It is from a recipe from Better Homes and Gardens – and is a TOTAL keeper! It was super simple to make, and really tasty!
8 slices thick cut bacon
3 medium sweet potatoes, cubed into ½ inch pieces, skin on.
1 medium onion, chopped
4 tbs maple syrup
2 tbs apple cider vinegar
1 cup milk
1 pkg Hollandaise sauce
4 tbs butter
1 tbs chipotle petter in adobo sauce, minced
1) In a 12 inch skillet, cook bacon until crisp, drain on paper towel, and chop/crumble. Drain all but 3 tsp of drippings from skillet. While you are cooking the bacon, boil cubed sweet potatoes until tender, about 5 minutes or so.
2) In skillet, cook onion until tender in bacon drippings. Add sweet potatoes, and cook until potatoes begin to crisp and brown, stirring constantly. Transfer potato, onion mixture to bowl, add bacon crumbles, salt and pepper to taste, maple syrup, and keep warm.
3) In a small sauce pan, make Hollandaise as instructed – whisk with one cup milk, and 4 tbs butter, bring to a boil. Reduce heat, whisking constantly, until sauce thickens. Add chipotle pepper, and turn heat to very low, just enough to keep it warm.
4) Fill a 12 inch skillet ½ full with water, add vinegar, and bring to a boil. Break eggs into a coffee cup one at a time, and gently slide them into the boiling water. Gently loosen from the bottom with a slotted spoon, and cook till yolk is set, but not hard, about 3 minutes. Remove from water with slotted spoon, serve over hash and top with Hollandaise sauce.
We served this with pumpkin/cream cheese stuffed French Toast, and a fresh fruit/ granola yogurt parfait. It was a great brunch!