Ingredients

Serves 6

3 large Roma tomatoes, cut in half
Olive oil
3 large potatoes, grated and squeezed of excess moisture
6 rashers of bacon or ham, pan-fried
6 free range eggs
White vinegar
Sea salt and pepper
200g baby spinach leaves, washed and spun dry

Method

Bake tomatoes, drizzled with oil, salt and pepper for 45 minutes at 180°C.

While the tomatoes are cooking, mix grated potato in a bowl and season well with salt and pepper. Divide into six and form fat patties.

Heat oil in a pan and cook hash browns until golden either side. Remove to kitchen towel and keep in the warmer.

Poach eggs in swirling simmering water, salted and lightly vinegared.

Quickly wilt spinach in a hot pan then erect the hash stacks in no particular order.

To serve:
Hash brown, tomato, bacon, poached egg, wilted spinach, finish plate with cracked black pepper and a swirl of extra virgin olive oil.

Note:

For communal dining, place all ingredients in the centre of the table and let every one build their own.