Heat the oven to 425°F and line a sheet pan with parchment paper.

Soak the potatoes in cold water 15 minutes, drain, and pat completely dry.

Toss with oil, cornstarch and salt, spread in a single layer, and bake 35 to 40 minutes, flipping once, until deep golden and crisp.

While the fries bake, whisk the eggs with the milk in a bowl until no streaks of white remain.

Melt the butter in a nonstick skillet over medium-low heat, pour in the eggs, and cook slowly, stirring often, 3 to 4 minutes, until softly set but still glossy.

Pile the hot fries onto a platter and scatter the cheddar over them while hot.

Top with the soft scrambled eggs and crumbled bacon.

Drizzle with hot sauce, finish with chives, and serve right away with extra hot sauce on the side.