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1
In 12-in.
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2
skillet cook bacon until crisp; drain on paper towels.
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3
Crumble half of bacon.
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4
Drain all but 3 tablespoons drippings from skillet.
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5
Meanwhile cook sweet potatoes in boiling salted water for 3 minutes or until just tender; drain.
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6
In skillet, cook onion in hot drippings until tender.
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7
Add sweet potatoes and cook until potatoes begin to crisp and brown.
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8
Season to taste with salt and pepper; transfer to bowl.
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9
Stir in crumbled bacon and maple syrup; keep warm.
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10
Rinse skillet and fill half full of water.
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11
Add vinegar and water; bring to boiling.
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12
Reduce heat to simmer (bubbles should barely break the surface of the water).
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13
Break one egg into measuring cup.
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14
Holding the lip of the cup as close to the water as possible, slide egg slowly into water.
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15
Repeat with remaining eggs, allowing each egg and equal amount of space.
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16
Simmer eggs, uncovered for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard.
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17
Remove eggs with slotted spoon and place them in large pan of warm water to keep them warm.
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18
In small sauce pan, combine milk, butter, and hollandaise sauce mix.
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19
Whisk and heat over medium heat until thickened and bubbly.
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20
Stir in peppers.
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21
To serve, transfer sweet potato hash to serving plate, top with two poached eggs, and cover eggs with hollandaise sauce.
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22
Top with bacon strips and chives.
