Spicy Bacon Maple Glaze

• ½ cup Bacon, cooked and roughly chopped
• 1 ½ cups Maple syrup
• ¼ tsp Paprika
• ¼ tsp Cayenne pepper
• 2 Tbsp Dijon

Hash Base

• 10 lbs Reser’s® ⅝-inch Diced Potatoes (71117.14430)
• 4 cups Yellow onions, diced, sauteed, and cooled 
• 4 cups Red bell pepper, diced, sauteed, and cooled
• 4 cups Heavy cream
• ½ cup Seasoning salt
• 2 Tbsp Paprika
• 32 each Eggs, cooked sunny side up
• Chives, minced for garnish

1. For the Hash Bash, mix the Reser’s ⅝-inch Diced Potatoes, sauteed onions, sauteed peppers, heavy cream and seasonings in a large bowl.
2. Refrigerate and allow to sit at least 8 hours or overnight in a covered Lexan container. 
3. For the Spicy Bacon Maple Glaze, heat cooked bacon to render fat, add maple syrup, spices, and Dijon and bring to a simmer.
4. Remove from heat and allow it to steep for 10 minutes.
5. Blend the bacon maple glaze until roughly chopped and keep warm to serve.
6. To finish the Hash Base, portion 1 ½ cups of the potato/pepper mixture onto an oiled 350°F griddle.
7. Grill until golden brown on both sides, 4-5 minutes each.
8. Mound the hash onto a warmed plate, top with 2 fried eggs, chopped chives and a 1 oz. drizzle of the spicy bacon maple glaze.