Jones Bacon Hash

Cherrywood Bacon Hash & Sweet Cherry Hollandaise


Prep Time

Total Time

Gluten Free


45 min

45 min


Topped with a fried egg, this bold breakfast hash recipe pairs Jones bacon, Vidalia onions, potatoes and an unexpected sweet cherry hollandaise.

Dry Aged Fully Cooked Bacon Slices

This recipe is made with

Dry Aged Cherrywood Smoked Bacon, Uncooked

Product Information

You can also make this recipe with

Dry Aged Hickory Smoked Bacon, Uncooked


4 pounds large russet potatoes, with skin
2 pounds Jones Dairy Farm Dry Aged Cherrywood Smoked Bacon
2 medium vidalia onions
1 cup olive oil, divided
16 olive oil roasted garlic cloves
1 pound sweet cherries, drained, frozen
1 1/4 pound butter, divided
8 fresh rosemary sprigs, leaves only
1/2 teaspoon sea salt
1/2 teaspoon fresh crushed black pepper
1 pound butter
9 egg yolks
1 tablespoon dijon mustard
A pinch cayenne pepper
1 shallot, minced
1 lemon, juiced
1 sprig fried sage leaves
Salt to taste


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.

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