Place the bacon in a pan over medium low heat. Cook on both sides until golden brown and crispy. Then set aside on paper towels.

Peel and grate the potatoes. Place the grated potatoes in a clean towel and squeeze out excess moisture. Then mix with garlic powder, onion powder, salt and pepper.

Heat vegetable oil in a large skillet over medium-high heat.

Add the grated potatoes to the skillet, press them down, and cook until golden and crispy on one side. Flip and cook the other side. Season with salt and pepper.

Melt the butter in a nonstick pan over medium heat. Add the eggs to the pan and cook to your preference (over easy, sunny side up, scrambled).

Toast the bread. Spread the warm toast with butter.

Brew the coffee.

In a small saucepan, heat the milk over medium heat until steaming but not boiling. Froth the milk using a frother or whisk.

Add the cinnamon dolce syrup into the coffee and stir to combine. Pour the frothed milk over the coffee. Top with whipped cream if desired.

Serve the eggs with hash browns, bacon, toast, melon balls, and and cinnamon dolce latte.