In a large skillet (about 12 inches), cook the diced bacon over medium-high heat until almost crispy. Remove the bacon and drain it on paper towels. Wipe out any excess bacon grease from the skillet.

Return the skillet to medium-high heat and add the olive oil. Add the diced potatoes in a single layer. Let them cook without stirring for 3–4 minutes to develop a golden crust on the bottom.

Flip and continue cooking for 10–15 minutes total, stirring occasionally, until the potatoes are golden brown and tender.

In the final minute of cooking, sprinkle the potatoes with the salt, garlic powder, onion powder, and black pepper. Mix well to combine.

Return the cooked bacon to the skillet and add the chopped chives or green onions. Stir to distribute them evenly throughout the potatoes.

Move the potato mixture to create 4 wells or pockets for the eggs. Carefully crack one egg into each well. Sprinkle the cheese around and over the eggs.

Cover the skillet with a lid and reduce the heat to medium. Cook for 3–5 minutes until the egg whites are set and the yolks are cooked to your desired doneness.

Season with additional black pepper if desired. Garnish with extra chives or green onions. Cut the hash into 4 portions and serve hot.