In a large non-stick skillet, place the bacon over medium-high heat and cook until crispy but slightly underdone, about 6-8 minutes. Remove from skillet and drain on paper towels.

Drain the skillet, leaving some bacon grease for flavor. Return to medium heat and add olive oil. Once hot, add diced potatoes in a single layer and cook for about 10 minutes without stirring.

Toss the potatoes and continue to cook for an additional 5-7 minutes until nearly tender. Add garlic powder, onion powder, and kosher salt during the last minute of cooking.

Fold the cooked bacon and chives into the potato mixture, then create pockets within the hash for the eggs.

Crack eggs into the pockets created in the hash. Cover the skillet and cook for 3-4 minutes until the whites are set but the yolks are slightly runny.

Season with black pepper, cut into portions, and serve hot.