Cook potatoes in their skins in boiling, salted water until barely tender (about 15 minutes). Drain; return to pan and shake over very low heat to dry. Peel and cut into 1/4-inch slices.
Cook the bacon in a large skillet until crisp. Drain on paper towels; crumble; reserve.
Pour off bacon fat from skillet into a cup. Measure and return 5 Tbl. fat to skillet. Add onion; saute 5 minutes or until tender. Add potato slices; cook for 10 minutes, turning to brown evenly (add more fat ifneeded).
Beat eggs in a large bowl until foamy; beat in cream, salt, pepper and chives.
Sprinkle the reserve bacon over the potatoes. Pour in the egg mixture to cover evenly. Cook over low heat for 8 minutes, shaking the skillet once the eggs begin to set to prevent sticking. Eggs should be well set, but still somewhat moist.
Remove from heat and place a warm plate - larger than the skillet - over the top. Holding both together, turn Hoppelpoppel onto plate (browned side up). Cut into wedges to serve. Great for breakfast or with a salad for lunch or dinner