Breakfast Bowl with eggs, potatoes, sawmill gravy, and BACON!

6- gold poatoes skinned and cut into 1/4" cube
Half pound Bacon cut in 1/4" strips
few eggs (5-7)
2 Tbsp. flour
2 Tbsp. butter
2 cups milk
Shredded Cheese
salt and pepper to taste
2 tsp. paprika
1/8 tsp. cayenne pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder

Start bacon in skillet over medium low heat. Cook gently till crispy and remove onto paper towel. Put potatoes in and cook in bacon fat for about 20-30 minutes till golden brown and delicious. If they start to look dry, add a little evoo or butter. Do not stir potatoes too much or they will fall apart. When potatoes are done, remove from heat and put into a bowl with a lid and shake with last four ingredients and pepper and 1/8 tsp. salt and shake in bowl with the lid on. Remove lid to keep them nice and crispy. Move onto gravy by adding flour and butter to skillet and stir till golden. (If you want traditional sawmill gravy, you have to have sausage, but I didn't have any so I used the butter in place of the sausage grease.) Whisk in milk and add pepper and salt to taste. Make sure to go around corner of skillet with a spoon to get the roux hiding in the corner and bring to boil. Meanwhile, fry up eggs. Layer the potatoes and bacon then eggs then top with gravy and cheese. About 45 minutes till done. But you get lots of free time with family while waiting on bacon and potatoes to cook.