At home: Wash and quarter baby potatoes. Toss with olive oil, salt, pepper, and smoked paprika. Parboil in boiling water for 5 minutes, then drain and cool completely. Store in a resealable bag in the cooler. 2. At home: Crack eggs into a bowl, whisk with milk (if using), and pour into a resealable bag. Seal, removing as much air as possible. Place in cooler. 3. At home: Lay bacon strips in a single layer in a resealable bag. Store in cooler. 4. At campsite: Preheat Blackstone griddle to medium-high (about 375°F). 5. Cook bacon: Lay strips on griddle. Cook 4-5 minutes per side until crispy. Move to a foil-lined plate and tent with foil. 6. Cook potatoes: Spread parboiled potatoes in a single layer on the griddle. Cook 8-10 minutes, flipping every 2 minutes, until golden brown and tender. 7. Cook eggs: Pour egg mixture onto the griddle. Let set for 30 seconds, then scramble gently with a spatula until just cooked (about 2-3 minutes). Remove from heat when still slightly moist. 8. Assemble: Divide potatoes among plates, top with scrambled eggs and crumbled bacon. Add cheese and green onions if desired. Serve immediately.