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Put the potatoes in a large pan, cover with cold salted water, bring to the boil, then simmer for 15 minutes until soft. Drain the potatoes well, then return to the empty pan. Leave for a few minutes to steam dry, then mash well.
Meanwhile, put the milk and spring onions in a small pan. Bring to a simmer and cook for 1-2 minutes. Mix into the mashed potato with the horseradish, butter and plenty of salt and pepper to make a stiff mash. Set aside and, when cool enough to handle, shape into 8 equal patties (flour your hands to prevent sticking).
Set the oven to warm. Heat half the oil in a non-stick frying pan over a medium heat, then add 4 champ cakes and fry for about 3 minutes on each side until golden brown and heated through. Transfer to a baking tray and keep warm in the oven while you add the remaining oil and fry the rest of the cakes.
Wipe out the pan and add a splash of oil, then cook the bacon for a few minutes on each side until crisp. Move the bacon to the edges of the pan, then fry the eggs in the bacon fat until they’re cooked to your liking.
Divide the champ cakes, bacon and fried eggs among 4 plates. Serve with salad and a little extra horseradish on the side, if you like.