Cherrywood Bacon Hash & Sweet Cherry Hollandaise

Preparation

Step 1
For the hash, shred washed raw potatoes skin on for hash browns using a box cheese grater. Cut bacon strips into 2-inch pieces and render until slightly crispy.

Step 2
Cut onions into medium dice, bring a 12-inch sauté pan to high heat with 1/8th cup olive oil and add onions, one pinch sea salt, and a pinch of pepper. Lower heat to medium and sauté 15 to 20 minutes or until caramelized.

Step 3
In small sauce pan cover raw cleaned garlic cloves with 1/2 cup olive oil and cook over low to medium heat for 1 hour until cooked through. Allow garlic to cool and then mince adding to caramelized onions.

Step 4
Bring sweet cherries to room temp and drain in a colander, discard liquid.

Step 5
Fry potatoes in deep fryer until golden and slightly crispy. Combine on griddle with bacon, 1/4 pound butter, fresh rosemary, onion and garlic mixture, sweet cherries, salt and pepper (reserve 1/2 cup cherries for hollandaise – see below).

Step 6
Toss mixture until thoroughly combined. Serve immediately with a sunny-side up egg and Sweet Cherry Hollandaise on top or reserve hash on steam table for service.

Step 7
For the Sweet Cherry Hollandaise, melt 1 pound butter in an 8-inch sauté pan until just clarified (skim solids off the top and discard).

Step 8
In a food processor, combine egg yolks, mustard, cayenne pepper, shallot, lemon, sage leaves and salt and mix on low speed. Next, add butter in a slow steady stream until mixture is smooth.

Step 9
Dice reserved cherries and add to mixture to finish.