At our first brunch back in May, we served bacon, candied with piloncillo and chipotle chilies. It was a little experiment that turned out to be quite popular, so much so that we were lovingly scolded for not returning it to the menu for our last brunch.
Well it’s back, this time in the form of a sweet potato hash with candied bacon on top. Today we are making up a few kilos of the stuff and snacking on a little as we go. Hopefully we’ll have enough to keep everyone happy and us from scorn 
