Peel and finely shred the sweet potato and season with a pinch of salt and pepper. Set aside.
Fry the bacon in a medium frying pan until lightly browned on each side. Remove from pan and keep warm on a covered plate.
In the same frying pan (keep the grease), form sweet potato into 4 circular patties. The potatoes will hold together when they start to cook. Fry 2-3 minutes on each side (flip gently) just until they start to crisp.
POACHED EGGS: In a 12" fry pan or shallow dish, let 3" of water come to a simmer (not boiling or it'll break apart your eggs). Add a splash of vinegar to the water. Crack each egg into a teacup or custard cup. Gently but quickly pour each egg into the simmering water and do not disturb. Let it poach for 5 minutes and then lift out with a slotted spoon. Place egg on a clean tea towel to dry off the excess water before plating.
HOLLANDAISE: Combine all ingredients in a small saucepan and cook over low heat until thickened. Whisk constantly, about 5 minutes.
ASSEMBLY: Fan out spinach on plate. Place a sweet potato hashbrown on top of spinach. Place two slices Canadian bacon on hashbrown. Top with a poached egg and drizzle of hollandaise. Sprinkle with chives.
Notes
* For low sodium, omit the salt, use only 1 slice of canadian bacon per serving instead of 2 and use unsalted butter to = 124mg per serving