Sunday Brunch

I was actually planning on this being breakfast but I got started late and then it took a little longer than I expected it to. I found this recipe for Sweet Potato Hash with Spicy Hollandaise Sauce HERE. I reduced it to make it for two, except for the chipotle, I used the same amount as in the original recipe. It was very yummy but more time consuming than I had thought it would be. This will be reserved as an occasional breakfast/brunch dish and not something I will be doing regularly and never on days that John has to go to work.

6 slices bacon
1 lg sweet potato, cubed - about 4 cups
1/2 medium onion, chopped - about one cup
salt and pepper
2 Tbsp maple syrup
2 Tbsp cider vinegar
4 eggs
1/2 cup milk
2 Tbsp unsalted butter
1 1/2 Tbsp hollandaise sauce mix - about half of a .9 oz pkg
1 Tbsp chopped canned chipotle pepper in adobo sauce
fresh chives

In large skillet cook bacon until crisp, draining on paper towels. Crumble two slices of the bacon. Drain all but about two Tablespoons of the drippings from the skillet. Meanwhile cook potato in boiling salted water for about three minutes or just until tender. Drain and set aside. In skillet cook onion in drippings until tender.

Add potato and continue cooking until potatoes begin to crisp and brown. Season to taste with salt and pepper. Transfer to bowl or plate. Stir in crumbled bacon and maple syrup. Set aside, keeping dish warm. Rinse out skillet and fill half full with water. Add vinegar to the water and bring to a boil. Reduce heat to simmer. Break one egg into a measuring cup, bringing lip of cup close to the water gently pour the egg into the water. Repeat with remaining eggs, allowing adequate space for each egg.

Simmer eggs for three to five minutes until whites are completely done and yolks begin to thicken. Set skillet aside, leaving the eggs in the water to stay warm. In small saucepan whisk together milk, butter and sauce mix. Heat over medium heat until thickened and bubbly.

Remove from heat and stir in chipotle. To serve divide sweet potato mixture between two plates. Using a slotted spoon remove eggs from the water. Place two eggs on each plate on top of the sweet potato mixture. Pour sauce over the eggs. Top eggs with remaining bacon slices and chives.

Serve and enjoy!

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