Preheat the oven to broil. \nAdd the potatoes to a pot of salted water and bring to a boil. Boil until just fork tender, about 5 minutes. Drain, pan to dry, and cut into 1-inch chunks. Set aside.\nAdd the bacon to a large, oven-safe skillet and heat over medium heat. Let cook, flipping occasionally, until crispy, about 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. If desired, drain off some of the excess bacon fat, leaving at least 1 tablespoon in the skillet. \nAdd in the onion, pepper and a pinch of salt. Sauté until just tender, about 5 minutes. Stir in the potatoes, Grillville spice and another pinch of salt. Continue cooking over medium\/medium-high heat, stirring occasionally, until the potatoes are beginning to brown and crisp up, about 5 minutes more. \nRemove from the heat and, using the back of a wooden spoon, make about 6-8 indents into the hash. Crack an egg into each of the holes. Season with a pinch each of salt and pepper. Transfer to the oven and broil (watching carefully!) until the whites are set but the yolks are still runny, about 3 minutes. Serve immediately!