The B.E.C. (Bacon, Egg, and Cheese)

Fry shredded potatoes at 250F for 30 seconds. Transfer potatoes to quarter sheet tray, spread them out evenly then press down with another quarter sheet or tray or a flat weight of some kind then refrigerate until cold. Cook chopped bacon until crispy. Melt butter in a non stick pan until foamy. Add eggs and season with salt, gently scramble them then add cheese and cook until melted. Then add scallion whites, mix, and set aside. Use a ring mold to cut out the cold potatoes, then fry them at 350 until golden brown. Season with salt. Place a potato cake on the plate, then layer egg, a sprinkle of bacon, chives for garnish, and black pepper.