Swede hash browns with poached eggs

For the perfect breakie side, combine grated swede and potato to make golden hash browns.

Preheat oven to 180C. Line a baking tray with baking paper. Arrange the bacon on the lined tray and drizzle with the maple syrup. Bake, turning occasionally, for 8 mins or until golden brown and caramelised.
Meanwhile, combine swede, potato and onion in a colander. Use your hands to squeeze out as much excess moisture as possible. Place in a bowl and season.
Heat a little vegetable oil in a medium frying pan over medium heat. Divide the swede mixture into 8 even portions. Spoon 2 portions into the pan and use the back of a spatula to flatten into 8cm discs. Cook for 3 mins each side or until golden brown and crisp. Transfer to a plate and cover with foil to keep warm. Repeat with remaining swede mixture.
Add spinach to the pan. Cook, tossing, for 2-3 mins or until spinach just wilts.
While the hash browns are cooking, fill a saucepan two-thirds full with water. Add the vinegar and bring to the boil over high heat. Reduce heat to low. Break an egg into a cup. Stir the water in the saucepan to create a whirlpool. Carefully pour the egg into the centre of the whirlpool. Cook, without stirring, for 3½-4 mins or until cooked to your liking. Use a slotted spoon to transfer to a plate. Repeat with remaining eggs.
Place the hash browns on serving plates. Top with spinach, bacon and poached eggs. Season with pepper and serve immediately.

Source

4 bacon rashers, trimmed

1 tbsp maple syrup

1 large swede, peeled, coarsely grated

2 brushed potatoes, peeled, coarsely grated

1 brown onion, coarsely grated

Vegetable oil, to shallow-fry

280g pkt Coles Brand Australian Baby Spinach

1 tbsp white vinegar

4 Coles Brand Australian Free Range Eggs

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