Yield: 8 servings.
4 large russet potatoes, skin on
2 lb. Jones Dairy Farm Cherry Hardwood Bacon
2 medium Vidalia onions, medium diced
1 cup olive oil
16 cloves garlic, roasted in olive oil
8 individual sprigs fresh rosemary
1 lb. frozen IQF sweet cherries, drained
1/4 lb. butter
1/2 tsp. sea salt
1/2 tsp. freshly crushed black pepper
Sweet Cherry Hollandaise (yields 8 servings.)
1 lb. butter
1/4 cup sweet cherries, drained and diced (see above)
9 egg yolks
I Tbsp. Dijon Mustard
1 pinch cayenne
1 shallot, minced
1 lemon, juiced
3 leaves sage, fried
to taste, salt
For cherry bacon hash with sunnyside-up eggs: Using a box cheese grater, shred washed raw potatoes skin on for hash browns. Cut bacon strips into 2-inch pieces and render until slightly crispy. Cut onions into medium dice, bring a 12" sauté 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 sauté 15 to 20 minutes or until caramelized. Cover raw cleaned garlic cloves with 1/2 cup olive oil in a small sauce pan 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 temp and drain in a colander, discard 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 1/2 cup cherries for hollandaise--see below). 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.
For sweet cherry Hollandaise: Melt butter in an 8" sauté until just clarified (skim solids off the top and discard). In a food processor, combine all ingredients except butter and sweet cherries and mix on low speed. Next, add butter in a slow steady stream until mixture is smooth. Add reserved diced sweet cherries to mixture to finish.