6 slices bacon
3/4 cup chopped bell pepper
1/2 cup chopped onion
6 cups frozen hash browns
1 teaspoon salt
1/4 teaspoon pepper
6 eggs
1/2 cup shredded Cheddar cheese
Fry bacon and save drippings. Cook pepper, onion, potatoes and salt
and pepper, covered, for 10 minutes in bacon drippings. Lift with
a pancake turner to flip over and cook 10 minutes more.
Make 6 indentations in the top and break an egg into each. Cover
and cook about 3 minutes. Sprinkle with cheese. Crumble bacon over
the top. Cover and cook until the eggs are done, about 5 minutes.