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

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.