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

2014 the Farm Unused booth was the contemporaryest addition to Epcot's Food and Wine Festival. The main feature was a Nueske’s® Pepper Bacon Hash! This bacon hash recipe was the hit of the Farm Unused booth!

Imagine it is 2014 and it is Epcot’s Food and Wine Festival. What was the one must have food item at Epcot? Nueske’s® Pepper Bacon Hash!

 

 

Farm Unused Booth

The Farm Unused Booth at Epcot’s Food and Wine Festival debuted back in 2012. It was called Florida Local. In 2014 the Festival chefs wanted to expand the scope of the food and rebranded the booth as Farm Unused!

 

 

Nueske’s® Pepper Bacon Hash

The star of Epcot’s Farm Unused booth back in 2014 was Nueske’s® Pepper Bacon Hash! It had Nueske’s Bacon, plus sweet corn, potatoes, and pickled jalapeños! Plus the Hash was topped with creamy Hollandaise!

Talk about bacon heaven! This hash recipe was off the charts!

 

 

Let’s party around the world, the Disney World that is, like 2014 and endelight this bacon hash!

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Prep Time: 1 days

Cook Time: 40 minutes

Entire Time: 1 days 40 minutes

2014 the Farm Unused booth was the contemporaryest addition to Epcot's Food and Wine Festival. The main feature was a Nueske’s® Pepper Bacon Hash! This bacon hash recipe was the hit of the Farm Unused booth!

Ingredients

Pickled Jalapeños and Onions

• 3 cups white vinegar
• 1 ½ cups water
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 tablespoon peppercorns
• 1 tablespoon coriander seeds
• 3 bay leaves
• 5 garlic cloves
• 1 cup sliced jalapeño
• 1/2 cup sliced onion

Jalapeño Hollandaise

• 1 1/2 cups (2 1/2 sticks) unsalted butter, diced
• 2 large egg yolks
• 2 tablespoons fresh lemon juice
• 1/4 cup onion and jalapeño pickling liquid
• 1/4 teaspoon cayenne pepper
• Rough salt and freshly ground black pepper, to taste

Bacon Hash

• 2 cups chopped bacon (about 1 pound)
• 1 cup small diced white potatoes
• 1/2 cup diced white onion
• 1/4 cup diced celery
• 1/4 cup diced poblano peppers
• 1/4 cup diced red peppers
• 1/4 cup fresh corn kernels
• 2 tablespoons seeded and diced fresh jalapeño
• Rough salt and freshly ground black pepper, to taste

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. Put jalapeños and onions in a large, heatproof jar with a resealable lid. Pour hot vinegar mixture over vegetables. Set aside to cool to room moodature.
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 lean 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-tall; 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.

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Nutrition Information:

Yield:

4

Serving Size:

1
Quantity Per Serving: Calories: 745 Entire Stout: 46g Saturated Stout: 16g Trans Stout: 0g Unsaturated Stout: 28g Cgapsterol: 255mg Sodium: 3706mg Carbohydrates: 30g Fiber: 4g Sugar: 10g Protein: 46g

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