Directions

Step One

1. Preheat oven to 425F

2. Chop potatoes into approx.1 inch pieces

3. Onto a parchment lined baking tray place potatoes. Cover in oil, Sweet Chipotle, salt and pepper. Toss to combine.

4. Bake on the middle rack of the oven for 25-30 minutes, or until nicely browned. Turn half way through.

5. When potatoes are done, remove tray from oven and set aside.

Step 2

1. In a large skillet cook bacon over medium heat until just crisp. (Cook in batches to ensure proper cooking)

2. When bacon is finished cooking, transfer to paper towel lined plate to cool slightly.

3. When cool, roughly chop bacon into bite size pieces and set aside.

Step 3

1. Peel and chop shallots into 1/4 inch slices.

2. Chop peppers into 1 inch pieces.

3. To the pan with bacon fat, add shallots and peppers. Cook over medium heat until tender and slightly browned. About 4-6 minutes. Season with salt and pepper.

Step 4

1. To the pan with veggies, add cooked potatoes. Stir to combine, and cook for a further 2-4 minutes to ensure everything is cooked through and is a nice golden brown.

2. Add chopped bacon to pan with potatoes and veggies.

3. Add maple syrup to the pan, and stir to combine. Cook for 1-2 minutes to ensure everything is coated and syrup thickens a bit.

4. To the maple-bacon hash add Mexican mole, stir to combine, and remove pan from heat.

Step 5

1. Divide hash between plates.

2. Top with finely sliced chives.

3. Add sour cream or extra hot sauce if desired.

4. Serve!