Heat evoo in pan and add small diced onions at low heat
Peel and small dice potatoes and add them when the onions have become translucent
Take cayenne, paprika, cumin, garlic powder, marjoram, rosemary, and black pepper and add in with potatoes.
Mince up the bacon, and add when potatoes feel as if they are beginning to soften. Turn up heat to medium.
During this time start making the peanut butter sauce by taking the chicken stock and peanut butter in a small pot to start heating up together. Keep stirring until peanut butter has blended in with stock into an even constancy.
Then add honey and bourbon to peanut butter sauce and reduce down until desired thickness. ( A pinch of sea salt helps boost the flavor a bit too) constantly stir and then bring down to a simmer. Taste, if the bourbon is too strong add a little milk, it will mellow the Bourbon but keep consistency.
At this time take the coconut oil and start frying the bananas in a separate pan, add the agave and a pinch of salt to the mix to get a nice caramelization on the fruit.
Taste the hash once bacon is crispy and then taste hash, adjust seasonings according to personal taste. I added a little more salt myself but not a lot for the bacon brought quite a bit on its own
Top hash with golden bananas, drizzle sauce either on top or on the sides, and enjoy.