Scrambled Egg Breakfast with Bacon

Instructions:

1. Place diced bacon in a cold skillet and turn heat to medium. Fry until crisp and the fat has rendered.
2. Remove bacon with a slotted spoon, leaving the rendered fat in the pan.
3. Add cubed potatoes to the bacon fat in a single layer. Cook undisturbed for 5-7 minutes until the bottom is mahogany-colored.
4. Toss in garlic powder, smoked paprika, and salt. Stir and cook for another 5 minutes until tender and crisp on all sides.
5. While potatoes cook, whisk eggs, cream, and pepper in a bowl until the mixture is a uniform yellow.
6. Push the potatoes to the edges of the skillet, creating a well in the center.
7. Add butter to the center. Once foaming, pour in the egg mixture.
8. Using a spatula, gently push the eggs from the edges toward the center in slow folds.
9. When the eggs are 80% cooked (slightly wet), sprinkle shredded cheese and cooked bacon over the top.
10. Fold the potatoes back into the eggs and remove from heat immediately to allow residual heat to finish the cooking.
11. Garnish with fresh chives.