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Squeeze the potato: Grate the potatoes and onion into a colander and press hard to squeeze out all the moisture. Season with salt, pepper, olive oil and cayenne. Mix well, then squeeze again with your hands.
Fry the base: Heat oil in a large ovenproof frying pan. Add the potato mixture and press down to compact it. Dot butter around the edges and cook until the bottom is golden and crisp.
Flip: Place a plate over the pan, invert both together, then slide the hash brown back into the pan uncooked-side down. Dot more butter around the edges and cook for 5 more minutes.
Bake the eggs: Preheat the oven to 200C (400F). Crack the eggs on top of the hash brown, sprinkle with cayenne and bake for 6-8 minutes until the whites are set but the yolks are still runny.
Candied bacon: Heat sugar, pepper and butter in a separate pan until caramelising. Add the bacon and cook 3-4 minutes each side until golden and sticky.
Serve: Slide the hash brown onto a plate and top with the candied bacon.