Ingredients
Product used:
2 x McCain Hash Browns
- 1 x large handful of baby spinach
- 1 x vine of mini truss tomatoes (approx 6 tomatoes)
- 2 x rashers of bacon
- 2 x free range egg yolks
- ¼ cup lemon juice
- ¼ cup salted butter, melted
- Salt and pepper
Method
1. | First things first, preheat your oven to 230°C (210°C fan forced). While you wait, place your mini truss tomatoes into a baking dish and lightly coat with olive oil and a pinch of salt and pepper. Once your oven has reached temperature place your hash browns on a separate tray on the top shelf and your tomatoes on the bottom shelf. Keep a close eye on them for 5-10 minutes or until the hash browns are golden and the tomatoes have blistered. |
2. | You can easily buy hollandaise pre-made; however if you prefer to make your own it’s simple. Beat the egg yolks and lemon juice together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate. Heat in the microwave for 10-15 seconds then whisk again. Season to taste. |
3. | Fry the bacon to your liking and set aside on a paper towel. If you prefer sautéed spinach to fresh, simply add a touch of oil to a pan and heat until wilted. |
4. | To build your delicious stack, place your golden McCain Hash Browns on a plate followed by a rasher of bacon, layered with spinach, topped with your tomatoes and of course finished with your smooth hollandaise sauce. Enjoy! |
Hash Brown Brekkie Stacks
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
1 | First things first, preheat your oven to 230°C (210°C fan forced). While you wait, place your mini truss tomatoes into a baking dish and lightly coat with olive oil and a pinch of salt and pepper. Once your oven has reached temperature place your hash browns on a separate tray on the top shelf and your tomatoes on the bottom shelf. Keep a close eye on them for 5-10 minutes or until the hash browns are golden and the tomatoes have blistered. |
2 | You can easily buy hollandaise pre-made; however if you prefer to make your own it’s simple. Beat the egg yolks and lemon juice together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate. Heat in the microwave for 10-15 seconds then whisk again. Season to taste. |
3 | Fry the bacon to your liking and set aside on a paper towel. If you prefer sautéed spinach to fresh, simply add a touch of oil to a pan and heat until wilted. |
4 | To build your delicious stack, place your golden McCain Hash Browns on a plate followed by a rasher of bacon, layered with spinach, topped with your tomatoes and of course finished with your smooth hollandaise sauce. Enjoy! |