Preheat your oven to 160°C
Peel your potatoes and chop them into chunks.
Pop your potatoes in a pan and fill it with enough cold water to cover them completely. Salt generously, then bring to a boil. Simmer for 15 mins until the potatoes are tender. Drain and allow to steam dry in the colander for a few minutes.
Meanwhile, shred your cabbage and slice your spring onions.
Heat a little oil in a frying pan over a medium heat, then tip in your cabbage. Fry for 7 mins until soft and tender.
Mash your potatoes with your butter and milk.
Tip your potatoes and cabbage into a bowl along with your spring onions and plain flour. Grate in some cheddar and season to taste with salt and pepper.
Shape your mixture into 8 chunky patties.
Heat a frying pan over a medium heat with a good glug of vegetable oil. Add your patties and fry for about 4 mins on each side until crisp and golden. Pop on a baking tray and slide into the oven to keep warm.
In the same pan, fry your bacon rashers for a few minutes until crispy.
Fill a deep saucepan with water. Once boiling, stir the water with a spoon to create a whirlpool. Crack an egg into the centre and cook for 3 mins until the whites are cooked through but your yolk is still soft.
Serving time. Pop two colcannon fritters on a plate and top with your poached eggs and bacon. Sprinkle with chopped chives and enjoy.