Potato Stack
Potato Stack
   2 medium potatoes
   2 rashers of free range bacon
   ½ an avocado
   2 free-range eggs
   ¼ tsp ground cumin
   2 tbsp cooking oil
   Salt and pepper
   Fresh chives
Dressing:
   1 cup vegetable oil
   1 tsp mustard powder
   2 tsp white vinegar
   1 large free-range egg
   1 tbsp wholegrain mustard
   ½ tbsp honey
   ½ tbsp lemon juice
   Salt and pepper

Grate the potatoes into a bowl and squeeze out as much of the liquid from them as you can before draining. To the grated potato, add the cumin and season the mix. Heat a large fry pan and add the cooking oil.
   Shape the grated potato into 2 thin potato patties and fry on both sides on a high heat until golden and crispy. Set aside the 2 potato cakes on some paper towel to drain excess oil.
   Fry the rashers of bacon and poach the two eggs. Slice the avocado and set aside.
   To make the dressing, crack the egg into a glass bowl and add mustard powder, salt and vinegar. Whisk this mixture and while mixing add the vegetable oil in a slow stream. When the mixture thickens add lemon juice, pepper, honey and wholegrain mustard.
   To assemble the stack, place one potato cake on a plate, put the bacon and one egg on top of this, place the last potato cake on top of this, fan the sliced avocado on the potato and drizzle some dressing on the avocado. Top off with the final egg and garnish with some fresh chives.
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