Heat a large skillet over medium-high heat. Add the diced bacon and cook until nearly crisp. Remove bacon and transfer to a paper towel-lined plate.
Carefully discard the bacon grease and wipe the skillet clean. Add olive oil and return the skillet to medium heat.
Add the diced potatoes in an even layer. Let them cook undisturbed for a few minutes to develop a golden crust, then flip and continue cooking.
Cook the potatoes for 10–15 minutes, stirring occasionally, until browned and almost tender.
Sprinkle the potatoes with salt, garlic powder, and onion powder. Stir to evenly coat.
Add the cooked bacon and chives (or green onions) to the skillet and mix well.
Use a spoon to create four small wells in the potato mixture. Crack one egg into each well.
Cover the skillet and cook until the eggs reach your preferred doneness. For runny yolks, cook until the whites are set but yolks are still soft.
Sprinkle shredded cheddar over the hash, season with black pepper, and add additional salt if needed.
Divide into four portions and serve immediately.
