Prep Time: 20 minutes

Total Time: 10-15 minutes

Serves: 4

Ingredients:

1 bag frozen hashbrowns to make your own go to www.cooknwithmrsg.com

6 strips of bacon, chopped

1 large bell pepper chopped (or use red, orange and yellow peppers for color)

1/2 small onion, chopped

Salt and pepper to taste

4 large eggs

1/3 C. shredded cheddar cheese

Chopped fresh or dried chives for garnish, optional

What to do:

Preheat oven to 400 degrees.

On medium heat in a 10-12 inch skillet cook your chopped bacon until crisp. Add the shredded potatoes, peppers and onions making sure to mix well so the bacon grease coasts everything. Allow to cook until the potatoes start to get good and brown (I like them crispy). Remove skillet from the heat and flatten out the top of the hash using the back of a wooden spoon or spatula. Then using the back of a spoon, make 4 shallow indentations into the hash; crack an egg into each indentation. Top with shredded cheese. Transfer skillet to the oven and bake until the egg whites or yolks (whichever you prefer) are set, about 8-10 minutes. Season with salt and pepper (to taste) and top with the chives for garnish. Serve immediately.