Crispy bacon potato cakes with perfect poached eggs

Put the grated potatoes (600 g) into a bowl with ½ tsp salt. Mix well with your hands, then set aside for 15 minutes to give the salt a chance to draw the moisture out of the potatoes.

Gently cook the onion (2) and bacon (4 packs) in a pan until the bacon starts to crisp and the onions are tender. Transfer to a plate to cool.

Put the potatoes into a clean j-cloth or tea towel and squeeze out as much moisture as possible. Put them back into the bowl and mix in the flour (80 g) 1 of the eggs (1) and the cooked onions and bacon. Season with salt (to taste) and pepper (to taste).

Shape the mix into 4 burger-sized rounds, then set aside on a tray and sprinkle with a little more flour, ready for frying.

Melt the butter (1 knob) and oil (2 tbsp) in a pan over a medium heat and cook the potato cakes for 8-10 mins on each side, turning carefully until they’re golden brown and crisp.

Meanwhile, make the poached eggs. Crack each remaining eggs (4) into a cup or ramekin first and add a splash of the vinegar (1 splash). Prepare a pot of salted water, add a little extra vinegar and bring to a simmer. Stir the water with a wooden spoon to create a vortex, then gently tip in each egg one at a time and cook for 3-4 minutes. The vinegar will help the egg white set.

Serve up the crispy cakes with the mashed avocado (2) and poached eggs on top.