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
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.