Recipes and Cooking Sweet Potato Hash with Spicy Hollandaise 4.4 (11) Add your rating & review Chipotle peppers in adobo sauce spice up a hollandaise sauce mix that's spooned over sweet potato hash and poached eggs for this enticing breakfast entree recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 1, 2009 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Cook Time: 10 mins Total Time: 40 mins Servings: 4 Jump to Nutrition Facts Ingredients 8 slices thick-sliced bacon 3 medium sweet potatoes, cut in 1/2-inch pieces 1 medium onion, chopped Salt and ground black pepper 2 - 4 tablespoon pure maple syrup 2 tablespoon cider vinegar 8 eggs 1 cup milk ¼ cup butter 1 9 ounce envelope hollandaise sauce mix 1 tablespoon chopped canned chipotle peppers in adobo sauce Fresh chives Directions In 12-inch skillet cook bacon until crisp; drain on paper towels. Crumble half of bacon. Drain all but 3 tablespoons drippings from skillet. Meanwhile cook sweet potatoes in boiling salted water for 3 minutes or until just tender; drain. In skillet, cook onion in hot drippings until tender. Add sweet potatoes and cook until potatoes begin to crisp and brown. Season to taste with salt and pepper; transfer to bowl. Stir in crumbled bacon and maple syrup; keep warm. Rinse skillet and fill half full of water. Add vinegar to water; bring to boiling. Reduce heat to simmer (bubbles should barely break the surface of the water). Break one egg into measuring cup. Holding the lip of the cup as close to the water as possible, slide egg slowly into water. Repeat with remaining eggs, allowing each egg an equal amount of space. Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Remove eggs with slotted spoon and place them in large pan of warm water to keep them warm. In small saucepan, combine milk, butter, and hollandaise sauce mix. Whisk and heat over medium heat until thickened and bubbly. Stir in peppers. To serve, transfer sweet potato hash to serving plate, top with two poached eggs, and cover eggs with hollandaise. Top with bacon strips and chives. Makes 4 servings. Rate it Print Nutrition Facts (per serving) 599 Calories 39g Fat 38g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 599 % Daily Value * Total Fat 39g 50% Saturated Fat 17g 85% Cholesterol 485mg 162% Sodium 1054mg 46% Total Carbohydrate 38g 14% Total Sugars 15g Protein 23g Vitamin C 4.7mg 24% Calcium 171.6mg 13% Iron 2.9mg 16% Potassium 717mg 15% Folate, total 68.5mcg Vitamin B-12 1.8mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.