Combine yogurt, 1 cup sour cream, 1 tbsp olive oil, 1 tsp sea salt, and 1 cup chopped scallions in a large bowl. Mix to combine.

Add bread flour and mix until a ball of dough forms. Cover and let rest for 30 minutes.

Peel and grate potatoes into a clean kitchen towel. Wrap towel around potatoes and squeeze vigorously to remove water.

Heat 1 tbsp olive oil in a cast iron skillet over medium heat and add your dried, shredded potatoes. Cook for 5-10 minutes until golden and crisp.

Remove from heat and let cool. In a large bowl, combine ricotta, shredded cheddar, shredded mozzarella, 1/2 cup chopped scallions, and chopped garlic.

Cook bacon in a pan or oven until crisp. Let rest on paper towels to drain some fat.

Add chopped cooled bacon and cooked shredded potatoes to the bowl of ricotta and cheese. Mix to combine.

Remove dough from bowl and cut into 4 equal pieces. Roll each piece on a generously-floured work surface until 1/4” thick, about 12” wide.

Place about 3/4 cup of filling on each flatbread and press down lightly. Fold flatbread corners over the top to seal in the filling and roll the flatbreads back out to about 10” wide.

Heat 1 tbsp olive oil in cast iron skillet over medium heat. One at a time, cook each flatbread 2-3 minutes on a side until very golden brown and bubbly.

Once flatbreads are cooked, stack and cover them while you make your eggs. In the same pan, lower the heat to low-medium and cook 4 eggs in a drizzle of olive oil.

Add a teaspoon or so of water and cover the pan with a lid to steam. Cook for 2-3 minutes until yolks are set but slightly wobbly.

Place an egg on top of each flatbread and garnish with more chopped scallions.