As a child, I was excited when my mom would declare, "Tonight we're having breakfast for dinner." Usually this involved pancakes or waffles, but now that I'm older, "breakfast for dinner" must include eggs. Today, I'm looking forward to trying this delicious-sounding recipe that combines sweet potatoes with onions and bacon to create a bed for poached eggs. A quick and simple hollandaise sauce is made fiery by the addition of chipotle peppers in adobo sauce.
If you don't have time to poach eggs, consider topping the hash with fried eggs instead. Learn how to make this meal, after the jump.
8 slices thick-sliced bacon Serves 4.
3 medium sweet potatoes, cut in 1/2-inch pieces
1 medium onion, chopped
Salt and ground black pepper
2 to 4 Tbsp. pure maple syrup
2 Tbsp. cider vinegar
1 cup milk
1/4 cup butter
1 .9-oz. envelope hollandaise sauce mix
1 Tbsp. chopped canned chipotle peppers in adobo sauce
8 slices thick-sliced bacon