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Wash potatoes and cut into halves or thirds. Boil until fork-tender (or bake them). Grease a springform pan generously with oil or butter.
Place the cooked potatoes into the pan. Spray the bottom of a glass with oil and press the potatoes flat, building an even crust along the bottom and sides. Spray the crust with more oil, season with salt, and bake at 425°F (220°C) for 20–25 minutes until crisp.
While the crust bakes, lower the oven temperature to 350°F (175°C). In a bowl, whisk together the eggs, ricotta, Colby Jack, scallions, and chopped bacon.
Pour the egg mixture into the warm potato crust and top with an extra sprinkle of Colby Jack. Bake at 350°F (175°C) for 40–45 minutes until the center is set and no longer jiggly.
Let cool for a few minutes, then remove the springform ring. Top with flaky salt, extra bacon, scallions, or a drizzle of hot honey before slicing!