Nueske’s® Pepper Bacon Hash {Food and Wine Festival 2014}

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2014 the Farm Fresh booth was the newest addition to Epcot's Food and Wine Festival. The main feature was a Nueske’s® Pepper Bacon Hash! This bacon hash recipe was the hit of the Farm Fresh booth!
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Imagine it is 2014 and it is Epcot’s Food and Wine Festival. What was the one must have food item at Epcot? Nueske’s® Pepper Bacon Hash!

 

Farm-Fresh

 

Farm Fresh Booth

The Farm Fresh Booth at Epcot’s Food and Wine Festival debuted back in 2012. It was called Florida Local. In 2014 the Festival chefs wanted to expand the scope of the food and rebranded the booth as Farm Fresh!

 

Pepper-Bacon-Hash-Farm-Fresh-2014

 

Nueske’s® Pepper Bacon Hash

The star of Epcot’s Farm Fresh booth back in 2014 was Nueske’s® Pepper Bacon Hash! It had Nueske’s Bacon, plus sweet corn, potatoes, and pickled jalapeños! Plus the Hash was topped with creamy Hollandaise!

Talk about bacon heaven! This hash recipe was off the charts!

 

Bacon Hash

 

 

Nueske’s® Pepper Bacon Hash {Food and Wine Festival 2014}
Yield: 4 servings

Nueske’s® Pepper Bacon Hash {Food and Wine Festival 2014}

Prep Time: 1 days
Cook Time: 40 minutes
Total Time: 1 days 40 minutes
2014 the Farm Fresh booth was the newest addition to Epcot's Food and Wine Festival. The main feature was a Nueske’s® Pepper Bacon Hash! This bacon hash recipe was the hit of the Farm Fresh booth!

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 saucepan.
  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

  1. Fill a blender with hot water; set aside.
  2. Melt butter in a small saucepan over medium heat until foaming. Remove from heat.
  3. Drain blender and dry well. Combine egg yolks and lemon juice in blender; cover and blend to combine.
  4. 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.
  5. Transfer to a medium bowl. Whisk in pickling liquid and cayenne. Season to taste with salt and pepper.

Bacon Hash

  1. 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.
  2. 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.
  3. 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.
  4. Add cooked bacon and mix until well incorporated.
  5. Season to taste with salt and pepper.
  6. Serve hash topped with hollandaise and a few slices of pickled jalapeños and onions.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 745 Total Fat: 46g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 28g Cholesterol: 255mg Sodium: 3706mg Carbohydrates: 30g Fiber: 4g Sugar: 10g Protein: 46g

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