Hash Stack

INGREDIENTS

• 8x Hash Browns
• 1 tsp Olive Oil
• 8x Streaky Bacon
• 4x Tomatoes, halved
• 8x Eggs
• Water
• 1 tsp White Vinegar
• 150g Baby Spinach
• 3/4C Hollandaise Sauce

INSTRUCTIONS

1. Cook hash browns according to packet instructions.
2. Make hollandaise sauce and set aside.
3. Add the oil to a large frying pan and heat over medium-high heat.
4. Add the bacon and cook through, browning both sides.
5. Push the bacon to the side of the pan and add the halved tomatoes, cut side down. Cook through for a few minutes before flipping to cook the other side.
6. Meanwhile, fill a large frying pan with water. Add the white vinegar to the water and bring to the boil.
7. Turn the heat down to a simmer and crack the 8 eggs into the water. If the water doesn’t cover the top of the eggs, gently ladle water on the top of them.
8. Cook for a few minutes until the egg whites have cooked through, but not so long that the yellows also cook – you want the yellows to remain runny.
9. Carefully drain the water from the egg pan, ensuring you don’t break the eggs.
10. Serve the meal by adding a quarter of the baby spinach onto each plate, stacking on top the hash browns, bacon, tomatoes, eggs, and topped with hollandaise sauce.