To make the Hash Browns, grate the potatoes, rinse them, and drain well. In a bowl, add one egg, the cheddar cheese, 2 tablespoons of unsalted butter, salt, and pepper to taste. Mix well. Preheat the oven to 350°F (175°C). Line a baking sheet with aluminum foil and place large spoonfuls of the mixture as separate portions. Bake until golden brown.

For the eggs, cut a piece of plastic wrap, brush it with olive oil, crack an egg onto it, add a pinch of salt and pepper, tie it into a pouch, and place it in boiling water for 3 1/2 minutes.

Toast the English muffins in the oven with a little butter until lightly golden.

For the hollandaise sauce, blend two whole eggs, one tablespoon of lemon juice, salt to taste, and a pinch of cayenne pepper. Blend, then slowly add two tablespoons of hot melted butter and blend for a few seconds. If the sauce is too thin, transfer it to a small saucepan over low heat, add 1/2 teaspoon cornstarch, and whisk constantly until thickened. Remove from heat.

To assemble, place an English muffin on a plate, top with your favorite ham, a portion of spinach, the poached egg, and spoon over the hollandaise sauce. Sprinkle with chives or dried parsley if you like.

Serve on a plate with the Hash Browns and enjoy.