Smoked Salmon Hash Brown Benedict

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Ingredients

1.	Prepare McCain Hash Browns per packet instructions. When about halfway done, prepare poached egg, as per steps 2 & 3.
2.	Pour cold water into a large saucepan until approximately 6cm deep and add the vinegar. Bring to the boil over medium heat and reduce heat to low; water should still be simmering around the edge of the saucepan.
3.	Crack 1 egg into a small bowl. Using a slotted spoon, swirl the water in a circle. Once the water pace has slowed a little, pour the egg into the centre of the swirling circle. Cook the egg for 2 to 3 minutes for a soft yolk, 3 to 4 minutes for a firm yolk. Remove the egg with the slotted spoon and place on a paper towel to drain.
4.	Place the cooked McCain Hash Browns onto a plate, place a few slices of smoked salmon on the top of each, top with the egg, spoon over hollandaise sauce, and garnish with a fresh dill sprig.