Cherry Bacon Hash with Sunnyside Up Egg and Sweet Cherry Hollandaise February 2008

From: Chef/owner Jon Young, Kitsch’n on Roscoe - Kitsch’n River North, Chicago.

Yield: 8 servings.

Sweet Cherry Hollandaise:

Using a box cheese grater, shred washed raw potatoes, skin-on, for hash browns. Cut bacon strips into 2” pieces and render until slightly crispy. Cut onions into medium dice, bring a 12” saute pan to high heat with 1⁄8 cup olive oil, and add onions, one pinch sea salt and a pinch of pepper. Lower the heat to medium and saute 15 to 20 minutes or until caramelized. Cover raw cleaned garlic cloves with ½ cup olive oil in small saucepan and cook over low- to medium-heat for 1 hour until cooked through. Allow garlic to cool and then mince, adding to caramelized onions. Slack sweet cherries to room temperature and drain in a colander; drain liquid.

Fry potatoes in deep fryer until golden and slightly crispy. Combine on griddle with bacon, butter, fresh rosemary (leaves only; discard twigs), onion and garlic mixture, sweet cherries, salt and pepper. Reserve ½ cup cherries for Hollandaise (see below). Toss mixture until thoroughly combined. Serve immediately with egg and Sweet Cherry Hollandaise on top, or reserve hash on steam table for service.

For sweet cherry Hollandaise: Melt butter in 8” saute pan until just clarified (skim solids off top and discard). In food processor, combine all ingredients except butter and sweet cherries and mix on low speed. Next, add butter in slow steady stream until mixture is smooth. Add reserved diced sweet cheeries to mixture to finish.