Country Brunch Skillet

• 6  bacon, strips
• 6  cups hash brown potatoes, frozen, cubed
• ¾ cup green bell peppers, chopped
• ½ cup onions, chopped
• 1  teaspoon salt
•     pepper to taste
• 6  each eggs
• ½ cup cheddar cheese, shredded

1.  In a large skillet over medium heat, cook bacon until crisp.  Remove bacon, crumble and set aside. 

2.  Drain, reserving 2 tablespoons of drippings.  Add potatoes, green pepper, onion, salt and pepper to drippings; cook and stir for 2 minutes.

3.  Cover and cook, stirring potatoes until browned and tender, about 15 minutes. 

4.  Make size wells in potato mixture; break one egg into each well.  Cover and cook on low heat until eggs are completely set.  Sprinkle with cheese and bacon.