Preheat your oven to 200 C (400 F). Lightly coat a baking sheet or pizza pan with butter or spray with olive oil using an oil mister.

Wash and scrub the potatoes. Shred, and place in water, rinse, and squeeze dry, repeat the water, rinse, and squeeze steps 3-4 times until the water that is squeezed out runs clear, there, you just rinsed out the starch and made your own has browns.

Add the hash browns to a large mixing bowl, add 2 eggs, 1/2 cup cheese, and season with salt and pepper to your liking. Mix to combine.

Place the hash brown mixture on the prepared baking sheet or pizza pan, use your hands and pat this down to a round pizza shape.

Bake for 20 minutes or until golden brown.

While the potato crust is baking, heat a non stick pan and when hot, cook the bacon until crispy, then place the bacon on a paper towel lined plate to drain, then crumble.

Remove the potato crust from the oven, top with the remaining cheese and crack the remaining eggs onto the crust, sprinkle on the crumbled bacon and season with salt and pepper.

Bake again for about 15 minutes to set the egg whites but with runny yolks, or bake for 18 to 20 for firmer yolks.

Remove from oven, sprinkle with the chives, slice, serve, and enjoy.