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1
Put a medium nonstick skillet over medium heat and add 1 tablespoon of the butter and the oil.
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2
Peel and grate the potatoes on the large holes of a box grater or in a food processor.
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3
Sprinkle the potatoes well with salt and pepper and toss to coat.
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4
When the skillet is hot, add the potatoes, pressing them down and flattening them out to evenly cover the bottom of the skillet.
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5
Cook until the potatoes are well browned on the bottom, monitoring the heat as you go so they don't burn.
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6
Carefully flip over the pancake, keeping it in one piece, and brown it on the other side.
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7
Remove to a paper-towel-lined plate and keep warm.
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8
While the potatoes are cooking, put a small skillet over medium heat and add 2 tablespoons of the butter.
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9
When the butter has melted, add the shallot and cook until it softens.
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10
Sprinkle over the flour and cook for a minute or 2.
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11
Pour in the cream and bring to a boil.
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12
Add the whiskey and bring to a boil.
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13
Reduce the heat and simmer for a few minutes until it thickens a bit.
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14
Turn off the heat and add half the cheese.
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15
Stir to melt the cheese.
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16
Taste and adjust the seasoning with salt and pepper.
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17
Cover and keep warm.
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18
In another medium skillet over medium-low heat, add the remaining tablespoon butter.
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19
Whisk the eggs well, and sprinkle them with salt and pepper.
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20
Pour the eggs into the pan, add the remaining cheese and reduce the heat to low.
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21
Cook slowly until the cheese is melted and the eggs are cooked through but soft.
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22
Place the potato pancake on a serving plate.
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23
Top with the cheesy eggs and pour on the sauce.
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24
Dollop on the caviar and sprinkle over the chives.
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25
Cut into 4 slices and serve.
