Breakfast with the Lot!

Serves 4

Time 30 minutes

Ingredients

For the Hashbrowns
2 large (450–500g) potatoes, skin on
¼ cup olive oil
Salt and pepper, to taste

For the Chipotle Hollandaise
3 egg yolks (room temperature)
2 tsp lemon juice
1 tbsp chipotle in adobo sauce
¼ tsp sugar
200g butter
Salt to taste

For the Smashed Avo
2 avocados
½ lemon, juiced
100g goat’s cheese
Salt and pepper to taste

Other
200g bacon
4 eggs
1 tbsp white vinegar

Method

To make the hashbrowns, grate the potatoes on the coarse side of the grater. Squeeze out as much excess moisture as you can using your hands, a clean tea towel, a potato ricer or a lemon squeezer.

Heat the olive oil in a large frying pan over medium-high heat. Shape four 1 cm-thick potato patties directly in the pan and press them down gently with a spatula. Cook for a few minutes until golden and crisp, then flip and cook the other side. Transfer to a plate lined with a paper towel and set aside.

To make the chipotle hollandaise, add all ingredients except the butter to a blender and blend until combined. Melt butter in a saucepan or microwave. Do this just before adding to the blender, as the butter needs to be hot. With the blender running on medium speed, slowly pour in hot melted butter. Blend for 30-60 seconds until a thick sauce is formed. Remove to a bowl and set aside.

Cook bacon in a pan over medium-high heat, turning once, until golden on both sides. While the bacon is cooking, make the smashed avocado by mashing all ingredients in a bowl with a fork.

Poach eggs by bringing a small pot of water and 1 tbsp of vinegar to a simmer. Swirl the water with a spoon to create a whirlpool. Crack the eggs one at a time into a small bowl. Slide into the water and cook for 2-3 minutes or until just set. Cook longer for harder eggs.

Assemble by placing a hashbrown on each plate, topped with smashed avo, crispy bacon and a poached egg. Spoon chipotle hollandaise over the top and serve immediately.