In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels to drain. In the drippings, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the chicken, potatoes and oil.
Cover and cook until the chicken is no longer pink, about 10 minutes, stirring once. Stir in the peas, corn, parsley, salt and pepper.
Make four wells in the hash; break an egg into each well. Cover and cook over low heat until eggs are completely set, 8-10 minutes. Sprinkle with bacon. Top with chives, if desired.