6 bacon strips
6 c. frozen cubed hash brown potatoes
1/2 c. chopped onion
1 tsp. salt
1/4 tsp. pepper
6 eggs
1/2 c. shredded Cheddar cheese
1/4 c. chopped green pepper (optional)

In large skillet, cook bacon over medium heat until crisp. Remove bacon; crumble and set aside. Drain, reserving 2 tablespoons bacon drippings. Add potatoes, green pepper, onion, salt and pepper to drippings; cook, stirring occasionally, until potatoes are browned and tender (approximately 12 to 15 minutes).

Make six wells in potato mixture; break one egg into each well. Cover and cook on low heat for 8 to 10 minutes or until eggs are completely set. Sprinkle with cheese and bacon.