Emmental and onion rösti with fried egg and crispy bacon

Method

1. Cook the potatoes (whole) in a pan of boiling water for 15 minutes until nearly tender, then put in cold water for 5 minutes to cool. Drain, pat dry with kitchen paper, then chill in the freezer for 15 minutes.
2. In a frying pan, heat a glug of oil and 30g butter. Add the onions and gently fry for 25-30 minutes until caramelised. Heat the oven to 120°C/100°C fan/gas ½.
3. Grate the cooled potatoes into a bowl and season with salt and pepper. Divide into 8 equal rounds. In a frying pan, heat the remaining butter and a splash of oil. Put 2 of the potato rounds into the pan and use a spatula to flatten. Top each with equal amounts of the caramelised onion (reserve some to serve with the röstis) and grated emmental. Fry for 4-5 minutes, then top with the remaining 4 potato rounds to sandwich the filling. Flatten again, then carefully flip the röstis and cook for 4-5 minutes until golden and crisp and the cheese has melted. Put the röstis on a plate in the oven to keep warm and repeat with the remaining röstis/onions/cheese.
4. Wipe out the frying pan with kitchen paper, turn up the heat and fry the lardons for 5-10 minutes until golden and crisp, stirring, then transfer to the rösti plate in the oven.
5. Add more oil to the pan if needed. When hot, crack in 2 eggs and fry to your liking. Repeat. Serve each rösti topped with a fried egg, then add the lardons and some reserved onion to each plate. Sprinkle over the chives and serve.