• 11 Ratings

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.

Source: Better Homes and Gardens


Recipe Summary

30 mins
10 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • In small saucepan, combine milk, butter, and hollandaise sauce mix. Whisk and heat over medium heat until thickened and bubbly. Stir in peppers.

Instructions Checklist
Instructions Checklist
  • 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.

Nutrition Facts

599 calories; total fat 39g; saturated fat 17g; polyunsaturated fat 4g; monounsaturated fat 14g; cholesterol 485mg; sodium 1054mg; potassium 717mg; carbohydrates 38g; fiber 4g; sugar 15g; protein 23g; vitamin a 14431IU; vitamin c 5mg; thiamin 0mg; riboflavin 1mg; niacin equivalents 2mg; vitamin b6 0mg; folate 69mcg; vitamin b12 2mcg; calcium 172mg; iron 3mg.


11 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1