1: Put the grated potatoes 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.

2: Gently cook the onions and bacon in a pan until the bacon starts to crisp and the onions are tender. Transfer to a plate to cool.

3: 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, 1 of the eggs and the cooked onions and bacon. Season with salt and pepper.

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

5: Melt the butter and oil 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.

6: Meanwhile, make the poached eggs. Crack each remaining egg into a cup or ramekin first and add a splash of the white wine vinegar. 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.

7: Serve up the crispy cakes with the mashed avocado and poached eggs on top.