Bacon, Egg, and Potato Hash

Ingredients

6 slices center cut bacon, diced
2 tsp olive oil
1 1/2 lbs russet potatoes, skinned and diced small (about 3/4 inch chunks)
1/2 tsp kosher salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/3 cup minced chives or chopped green onions
4 large eggs
1/4 cup shredded, reduced-fat sharp cheddar
black pepper, to taste

Instructions

- In a medium skillet, cook the bacon over medium-high heat until almost done. 
  Remove from skillet and drain on paper towels.
- Drain and wipe the bacon grease from the skillet. Return to heat and add in 
  olive oil. Once oil is hot, add potatoes in a single layer. Let them cook 
  without mixing for a few minutes, then flip.
- Continue to cook potatoes until browned and nearly cooked through, about 10-15 
  minutes total, depending on how small you cut your potatoes. In the final 
  minute or so of cooking, sprinkle with garlic powder, onion powder, and salt. 
  Mix together.
- Mix in chives (or green onions) and bacon. Make sure all ingredients are are 
  evenly dispersed throughout the potatoes.
- Move the mixture so there are 4 pockets or nests for the eggs. 
- Carefully crack each egg into the pockets, then cover the skillet and cook until 
  eggs are done to your liking, checking often. For a runny egg, cook until the 
  whites are set but the yolk is still jiggly. For a more set egg, cook until egg 
  and yolk are no longer jiggly.
- Finish with fresh ground pepper. Add extra salt, as needed. Cut into 4 portions 
  and serve.