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Rinse the diced potatoes well in cold water, then drain and pat mostly dry.
Cook the bacon in a large skillet over medium heat for about 8–10 minutes.
When it’s almost done, add the onion and cook another 3–5 minutes, until softened.
Remove the bacon and onion but leave the bacon fat behind.
Add the butter, then the potatoes.
Season with salt, pepper, garlic powder, onion powder and paprika and toss well.
Add a splash of water, cover and let the potatoes steam for about 5 minutes.
Remove the lid and continue cooking for another 10–15 minutes, tossing every few minutes, until tender inside and golden outside.
Add the bacon and onions back in, pour over the beaten eggs and cook for about 3–5 minutes, stirring gently, until the eggs are set.
Cover with cheese, let it melt, then finish with green onions if you have them.