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POTATOES - BACON - Bacon Hash
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The Chew - Epcot International Food & Wine Festival BACON HASH Pickled Jalapeños and Onions: | |
3 cups | white vinegar |
1 ½ cups | water |
1 tablespoon | sugar |
1 tablespoon | salt |
1 tablespoon | peppercorns |
1 tablespoon | coriander seeds |
3 | bay leaves |
5 | garlic cloves |
1 cup | sliced jalapeño |
1/2 cup | sliced onion |
<><><> Jalapeño Hollandaise: | |
1 1/2 cups (2 1/2 sticks) | unsalted butter, cubed |
2 large | egg yolks |
2 tablespoons | fresh lemon juice |
1/4 cup | onion and jalapeño pickling liquid |
1/4 teaspoon | cayenne pepper |
Coarse salt, to taste | |
freshly ground black pepper, to taste | |
<><><> Bacon Hash | |
2 cups | chopped bacon, (about 1 pound) |
1 cup | small diced white potatoes |
1/2 cup | diced white onion |
1/4 cup | diced celery |
1/4 cup | diced poblano peppers |
1/4 cup | diced red peppers |
1/4 cup | fresh corn kernels |
2 tablespoons | seeded and diced fresh jalapeño |
Coarse salt, to taste | |
freshly ground black pepper, to taste |
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For Pickled Jalapeños and Onions:
Combine vinegar, water, sugar, salt, peppercorns, coriander seeds, bay leave, and garlic cloves in a large saucepan.
Bring mixture to a boil, whisking to dissolve sugar and salt.
Place jalapeños and onions in a large, heatproof jar with a re-sealable lid. Pour hot vinegar mixture over vegetables. Set aside to cool to room temperature.
Refrigerate at least 24 hours before serving.
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For Jalapeño Hollandaise:
Fill a blender with hot water; set aside.
Melt butter in a small saucepan over medium heat until foaming. Remove from heat.
Drain blender and dry well. Combine egg yolks and lemon juice in blender; cover and blend to combine.
With blender running, remove lid insert and very slowly drizzle hot butter into blender in a very thin stream. (Discard any white milk solids in bottom of saucepan.) Blend until a creamy sauce forms.
Transfer to a medium bowl. Whisk in pickling liquid and cayenne. Season to taste with salt and pepper.
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For Bacon Hash:
Cook bacon in a large nonstick skillet over medium heat until brown and crisp, about 8 to 10 minutes. Remove with a slotted spoon and transfer to a plate lined with paper towels.
Remove bacon grease from skillet. Add oil to skillet and increase heat to medium-high; cook potatoes until they start to brown, about 5 to 6 minutes.
Add onion and celery and cook 2 to 3 minutes. Add peppers and corn and cook until vegetables are softened, 2 to 3 minutes more.
Add cooked bacon and mix until well incorporated.
Season to taste with salt and pepper.
Serve hash topped with hollandaise and a few slices of pickled jalapeños and onions.
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