Crispy Potatoes with Cheesy Eggs - unsalted butter

Method

• Put a medium nonstick skillet over medium heat and add 1 tablespoon of the butter and the oil.
• Peel and grate the potatoes on the large holes of a box grater or in a food processor.
• Sprinkle the potatoes well with salt and pepper and toss to coat.
• When the skillet is hot, add the potatoes, pressing them down and flattening them out to evenly cover the bottom of the skillet.
• Cook until the potatoes are well browned on the bottom, monitoring the heat as you go so they don't burn.
• Carefully flip over the pancake, keeping it in one piece, and brown it on the other side.
• Remove to a paper-towel-lined plate and keep warm.
• While the potatoes are cooking, put a small skillet over medium heat and add 2 tablespoons of the butter.
• When the butter has melted, add the shallot and cook until it softens.
• Sprinkle over the flour and cook for a minute or 2.
• Pour in the cream and bring to a boil.
• Add the whiskey and bring to a boil.
• Reduce the heat and simmer for a few minutes until it thickens a bit.
• Turn off the heat and add half the cheese.
• Stir to melt the cheese.
• Taste and adjust the seasoning with salt and pepper.
• Cover and keep warm.
• In another medium skillet over medium-low heat, add the remaining tablespoon butter.
• Whisk the eggs well, and sprinkle them with salt and pepper.
• Pour the eggs into the pan, add the remaining cheese and reduce the heat to low.
• Cook slowly until the cheese is melted and the eggs are cooked through but soft.
• Place the potato pancake on a serving plate.
• Top with the cheesy eggs and pour on the sauce.
• Dollop on the caviar and sprinkle over the chives.
• Cut into 4 slices and serve.