Bacon Hash Recipe

Bacon Hash

Ingredients

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 and 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 and freshly ground black pepper, to taste

Instructions

Pickled Jalapeños and Onions
1. Combine vinegar, water, sugar, salt, peppercorns, coriander seeds, bay leave, and garlic cloves in a large saute pan.
2. Bring mixture to a boil, whisking to dissolve sugar and salt.
3. Place jalapeños and onions in a large, heatproof jar with a resealable lid. Pour hot vinegar mixture over vegetables. Set aside to cool to room temperature.
4. Refrigerate at least 24 hours before serving.
Jalapeño Hollandaise
5. Fill a blender with hot water; set aside.
6. Melt butter in a small saute pan over medium heat until foaming. Remove from heat.
7. Drain blender and dry well. Combine egg yolks and lemon juice in blender; cover and blend to combine.
8. 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 saute pan.) Blend until a creamy sauce forms.
9. Transfer to a medium bowl. Whisk in pickling liquid and cayenne. Season to taste with salt and pepper.
Bacon Hash
10. 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.
11. 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.
12. 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.
13. Add cooked bacon and mix until well incorporated.
14. Season to taste with salt and pepper.
15. Serve hash topped with hollandaise and a few slices of pickled jalapeños and onions.