In his home-cooking book “Ad Hoc at Home,” the surgically precise chef Thomas Keller gives instructions for cooking onions ideally for hash: melted but not mush, sweet but not stringy. His meat of choice is bacon, a nice shortcut for home cooks who may not have a haunch of beef around. This is an adaptation of his recipe. True to Keller form, this is not a weekday breakfast dish (it will take you a good 20 minutes to cook down the onions, and you'll dirty a few pots), but it is well worth an hour or so of your Sunday morning. Featured in: The Humble Plate Of Hash Has Nobler Ambitions.
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|Serving Size: 1 recipe (1903g)|
|Recipe Makes: 1|
|Calories from Fat: 854 (39%)|
|Amt Per Serving||% DV|
|Total Fat 94.9g||127 %|
|Saturated Fat 59.1g||295 %|
|Monounsaturated Fat 24.5g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 243mg||75 %|
|Sodium 943.9mg||33 %|
|Potassium 5564.9mg||146 %|
|Total Carbohydrate 322g||95 %|
|Dietary Fiber 60.6g||243 %|
|Sugars, other 261.3g|
|Protein 30.8g||44 %|
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Calories per serving: 2172
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