Ingredients

• 1 pound frozen shredded hash browns, thawed
• 6 bacon, sliced
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 8 eggs
• 1 cup shredded cheddar cheese
• 3 tablespoon butter
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon garlic powder
• 0.5 teaspoon paprika
• 2 tablespoon fresh chives, chopped

Steps

1. Cut bacon into 1-inch pieces and cook in the 12-inch skillet over medium-high heat for 5-7 minutes, stirring occasionally, until crispy.
2. Transfer cooked bacon to a paper-towel-lined plate, leaving 2 tablespoons of bacon fat in the skillet.
3. Add 1 tablespoon of butter to the same skillet and increase heat to medium-high. Add diced onion and bell peppers, cooking for 4-5 minutes until softened and lightly browned.
4. Push vegetables to the sides of the skillet. Add thawed hash browns to the center and press them into a compact layer using the back of a spatula.
5. Sprinkle hash browns with salt, black pepper, garlic powder, and paprika. Dot with the remaining 2 tablespoons of butter.
6. Cook the hash brown layer undisturbed for 6-8 minutes over medium-high heat until the bottom is golden and crispy.
7. Stir the hash browns to mix with the sautéed vegetables and cooked bacon, breaking up any large clumps. Distribute evenly across the skillet.
8. Sprinkle the shredded cheddar cheese evenly over the hash brown mixture and cook for 1-2 minutes until partially melted.
9. Make 8 small wells in the hash brown mixture by pushing it aside gently. Crack one egg into each well.
10. Reduce heat to medium and cook the eggs for 4-5 minutes until the whites are set but the yolks remain runny, covering the skillet with a lid if you prefer the yolks more cooked.
11. Remove the skillet from heat and garnish with fresh chopped chives. Serve immediately directly from the skillet.