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Fry the bacon in a little fat until it is crisp all over. Lift out the rashers, allow to cool, then chop them up.
Mix the potato, green vegetables and bacon bits together. Taste the mixture and add salt and pepper as necessary. Shape into 2 patties each about 2.5cm thick.
Fry the slices of bread on both sides in the bacon pan, adding a little more fat if needed, then put them on separate warm plates. In the same pan, fry the potato patties gently to brown both sides and heat through. Put them on top of the bread.
Spoon over the hollandaise sauce. (You may need to thin it with a little milk to get it to a just-pouring consistency.) Grind a little pepper on top.