Method

• Remove the skin from the bacon hock and cover with water in a large saucepan
• Bring to a rolling boil and simmer for 1
• 5 hours
• Remove from the water and set aside to cool
• Once cooled pull the meat off the bone and cut into large, long chunks
• Cut the potatoes into approx
• 3cm cubes and boil for 15 minutes, or until starting to soften but not falling apart at the touch of a knife
• Drain and set aside
• In a large frypan melt the butter on a low – medium heat and add the onions, garlic, thyme and salt
• Cook out until the onions are transparent
• Turn up the heat to medium – high heat and add in the rocket potatoes and fry until browning
• Add in the bacon meat and cook until browned stirring frequently to avoid burning
• Remove from heat and add in whole sorrel leaves, stir to combine
• The residual heat from the hash will wilt the sorrel
• Boil a saucepan of water and add in the white vinegar
• Once boiling place in the eggs and lower the heat
• Remove eggs when cooked but the yolks are soft to touch
• Serve the hash with the egg placed on top and season with salt and pepper
• Enjoy