8 oz bacon (diced)
8oz onion (sm dice)
2 oz green onion (chopped)
2 oz ap flour
5 oz sugar
6 fl oz cider vinegar
16 oz chicken stock
5lbs purple potatoes (peeled, cut ¼ inch thick and cooked)
6 eggs (hard-boiled, peeled and sliced)
¼ tsp kosher salt
½ tsp ground black pepper
In a sauce pan, add bacon and render fat. Remove bacon drain and reserve. Now add onion, bell pepper and green onion and cook for 2-3 minutes. Stir in flour to make a blonde roux. Now add sugar, vinegar and stock. Bring to a boil then simmer for 4-5 minutes. Now pour mixture over potatoes, bacon and eggs then mix well. Season with salt and pepper then serve.