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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

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.
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.
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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