Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until bacon begins to brown, about 5 minutes.
Reserve about 1 tablespoon of scallions and then add in the rest to the skillet and cook, stirring occasionally, until bacon is crisp and scallions are soft, about 5 minutes.
While the bacon cooks, spiralize the potatoes with Blade D and set aside in a large mixing bowl. Once bacon/scallion mixture is done, add to the large mixing bowl and toss together and season generously with salt and pepper. Let cool for 2 minutes and then add in the egg and toss again.
Heat a small 8” skillet over medium-low heat. Once heated, add in the potato noodle mixture and pat down with a spatula. Cook for 5-7 minutes. Then, put a plate on top and flip the skillet over and empty the noodle cake onto the plate. Then, add the olive oil to the skillet and slide the potato cake (browned side up) onto the skillet and let cook for another 5 minutes or until potatoes are cooked through. While it cooks, press down with the spatula to compress the potatoes.
Transfer the potato cake to a serving dish and garnish with reserved scallions.