Method

Preparation: 25 minutes

• Prepare the Hash Browns according to the instructions on the packaging.
• Chop the shallot. Reduce the tarragon vinegar with the shallot by half. Melt the butter in a saucepan over low heat, without colouring. Remove the melted butter from the heat.
• Heat the olive oil in a frying pan. Fry the bacon slices for 4-5 minutes until crispy. Place them on a plate.
• Let the spinach shrink in the hot bacon fat while stirring and the moisture evaporate. Season with salt and pepper.
• Put the yolks with the leaves of the sprig of tarragon in the measuring cup. Pour in the reduced vinegar through a sieve. Slowly pour in the melted butter and beat with the hand blender until creamy. Season the béarnaise sauce with salt and pepper.
• Place the Hash Browns on a platter. Divide the spinach and bacon on top. Garnish with the béarnaise sauce and grind over black pepper to taste.