Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the potatoes on the large side of a box grater. Place in a fine mesh strainer and rinse under cold water to remove any excess starch. Using a spoon, press down on the potatoes to release as much liquid as possible. Transfer the grated potatoes to a paper towel-lined bowl; add the sliced white bottoms of the scallions and season with salt and pepper. Toss to coat. Medium dice the bacon.

Heat a medium nonstick pan on medium-high until hot. Add the diced bacon. Cook, stirring occasionally, 4 to 5 minutes, or until cooked through and crispy. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Scoop the shredded potato mixture (draining any excess liquid) into the pan to form 4 equal-sized rounds, spacing them out. Cook 4 to 5 minutes per side, or until lightly browned and crispy (if the pan seems dry, add a drizzle of olive oil before flipping).

Carefully crack the eggs into the pan between the cooked potato rounds; season each with salt and pepper. Top with the cheddar and monterey jack. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the cheese is melted, the egg whites are set, and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the finished skillet topped with the cooked bacon, sour cream, sliced green tops of the scallions, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Enjoy!