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1
Heat evoo in pan and add small diced onions at low heat
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2
Peel and small dice potatoes and add them when the onions have become translucent
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3
Take cayenne, paprika, cumin, garlic powder, marjoram, rosemary, and black pepper and add in with potatoes.
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4
Mince up the bacon, and add when potatoes feel as if they are beginning to soften.
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5
Turn up heat to medium.
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6
During this time start making the peanut butter sauce by taking the chicken stock and peanut butter in a small pot to start heating up together.
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7
Keep stirring until peanut butter has blended in with stock into an even constancy.
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8
Then add honey and bourbon to peanut butter sauce and reduce down until desired thickness.
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9
( A pinch of sea salt helps boost the flavor a bit too) constantly stir and then bring down to a simmer.
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10
Taste, if the bourbon is too strong add a little milk, it will mellow the Bourbon but keep consistency.
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11
At this time take the coconut oil and start frying the bananas in a separate pan, add the agave and a pinch of salt to the mix to get a nice caramelization on the fruit.
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12
Taste the hash once bacon is crispy and then taste hash, adjust seasonings according to personal taste.
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13
I added a little more salt myself but not a lot for the bacon brought quite a bit on its own
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14
Top hash with golden bananas, drizzle sauce either on top or on the sides, and enjoy.
