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Submitted by: Jill Ross from Pickerington, OH
Originally shared on the web 06/25/2012

6 slices bacon, diced
6 c. frozen diced potatoes
3/4 c. green pepper, chopped
1/2 c. onion, chopped
1 t. salt
1/4 t. pepper
6 eggs
1/2 c. shredded Cheddar cheese

In a large skillet over medium heat, cook bacon until crisp. Drain and set aside, reserving 2 T. drippings. In the same skillet, add potatoes, green pepper, onion, salt and pepper to drippings. Cook and stir for 2 minutes. Cover and cook for about 15 minutes, stirring occasionally, until potatoes are golden and tender. With a spoon, make 6 wells in potato mixture. Crack one egg into each well, taking care not to break the yolks. Cover and cook on low heat for 8 to 10 minutes, until eggs are completely set. Sprinkle with cheese and bacon. Serves 4 to 6.