Place the potatoes in a steamer set above a pan of boiling water. Cover with a lid and steam for 15-20 minutes or until completely tender. Transfer to a bowl and mash well until smooth.
Put the milk and spring onions in a small saucepan and gently bring to the boil. Simmer for 1 minute then remove from the heat. Pour over the potatoes, season with salt and pepper, mix well and leave to cool.
Heat the grill to high and cook the bacon for 4-5 minutes until golden.
Bring a medium-large saucepan of water to the boil. Crack in the eggs, one at a time and poach for 4-5 minutes until the whites are set and the yolk still soft.
Divide the champ potato into 8 and shape into rounds. Heat the oil in a large frying pan over a medium heat and fry the champ cakes for 2 minutes each side until lightly golden. Serve straight away with the poached eggs and bacon.
Cook's tip: You can use leftover mash, which will work just as well and turns this into a super speedy dish to make. Mix with lightly sautéed spring onions and then shape into cakes.
*All information included in this recipe has been provided by Greenvale, and has been created by recipe writer and cook Jo Pratt.