Crispy Potato Breakfast Bowl

4 slices of compatible bacon
2 potatoes (white or sweet)
1 tablespoon cooking oil of your choice (if necessary)
1/2 teaspoon salt, white pepper, garlic powder and onion powder
2 eggs
1 avocado
Frank hot sauce, optional

In a frying pan with 8 inches, chop the bacon over medium heat until desired.
Meanwhile, PIERCE potatoes with a knife and microwave for 1 minute, turn on the opposite side and another minute. You want your potatoes to be soft enough to cut easily, but not too soft to fall apart when you cut them (this step is optional, but saves time and helps create a soft inner potato with a crispy outer one).
CUT potatoes along the length of 6-8 wedges
Remove the bacon from the pan, leaving the melted fat, and turn the heat to high. If necessary, add extra cooking oil so that the bottom of the pan is slightly covered.
GENTLY place the potato wedges in the pan in one layer. Reduce heat to medium if using a cast iron skillet.
LEAVE the potatoes alone for about 4 minutes. This is how you get the golden brown color! You will find that it is time to turn when you start to see the color around the bottom edges.
SPRINK salt, white pepper, garlic powder and onion powder evenly on the potatoes. Turn the potatoes one by one with a fork or pliers. Turn the heat to medium if you haven’t already.
LEAVE the potatoes alone for another 4 minutes or until you start to hear the potatoes “sing”. At this point, the potatoes should be forked and golden brown on both sides.
PUT the potatoes to one side to make room and crack your eggs in the pan. Cook easily or to the desired level of readiness.
Divide potatoes and eggs into two bowls and add 2 slices of bacon to a bowl.
Cut the avocado in half and add half to each bowl. Drizzle with a few dashes of Frank’s hot sauce.