2.5kg mini hashbrowns
500g sausage meat, roll into small meatballs
250g smoked streaky bacon
200g flat mushrooms, sliced
200g cheese curds
10 eggs, poached
Seasoning to taste
500ml Essential Cuisine Signature Hollandaise Sauce
1. Preheat a fryer to 180c.
2. Place a large frying pan over a medium heat. Add the bacon, fry until crispy. Remove from the pan & chop.
3. In the same frying pan, cook the sausage meatballs. When cooked remove from the pan & keep warm. Then add the mushrooms, cooking until all liquid has evaporated, season to taste.
4. Fry the hashbrowns as per pack instructions. Divide the hashbrowns between the serving dishes.
5. Top with the meatballs, bacon, mushrooms, curds, poached egg & pour over the Essential Cuisine Signature Hollandaise Sauce.