Recipe: Bacon Hash

JACKSONVILLE, Fla. – Epcot International Food and Wine Festival - Bacon Hash

Serves 2-4

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

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.