Add the bacon to a large sauté pan over medium heat. Cook until it's crispy, about 5 minutes per side. Remove the bacon -- but leave the bacon grease -- from the pan, and set it aside to drain on the towel-lined plate.

Use a food processor fitted with the grater attachment to grate the potato and onion. Then use your hands to squeeze as much liquid as possible out of the potatoes and onion. Do this before measuring the amount you need. Potatoes and onions have a very high water content, so you'll be surprised at the quantity of liquid; you can actually "wring" them out. Doing this will result in much crispier potatoes.

Preheat the oven to 375°F.

Add the potatoes and onion, along with the breadcrumbs, jalapeño pepper and garlic to the pan with the bacon grease. Drizzle with the olive oil and turn the heat to medium-high. Stirring often, sauté until everything is golden brown, about 15 to 20 minutes. (If at any point the pan becomes too dry and the potatoes are sticking to the bottom, add a bit of olive oil.) Roughly chop or crumble the bacon. Add it to the pan and mix. Then add the salt and a few turns of pepper. Stir to blend.

Place six (4 x 2-inch, round) ramekins or a 9 x 13 x 2-inch baking dish on a sheet pan.

Then divide the potato-bacon mixture evenly among the ramekins, or add all of it to the baking dish. Gently press down on the potatoes with the back of a spoon.

Make a small depression in the potatoes with the back of the spoon, and crack an egg in each one in the ramekins, or evenly space them over the potatoes in the baking dish.

Bake in the preheated 375°F oven just until the eggs are cooked, about 15 to 20 minutes. (I like the yolks runny and the whites completely solidified, but cook to your taste.)

Whether in the ramekins or baking dish, let it cool for about 10 minutes. Then add a few micro-greens or finely chopped green onion to the top and serve!