Prepare the Ingredients: Wash and dice the potatoes into small cubes. If using frozen hash browns, no prep is needed. Chop the bell peppers and onion.
Cook the Bacon: In a large skillet over medium heat, add chopped bacon and cook until crispy (5-7 minutes). Remove bacon but leave drippings in the pan.
Sauté Vegetables: Add diced potatoes to the skillet with some olive oil if needed. Cook until golden brown (about 10 minutes). Add onions and bell peppers in the last few minutes until softened.
Whisk Eggs: In a bowl, whisk eggs with salt and pepper.
Combine Ingredients: Reduce heat to low, pour whisked eggs over potato mixture, add crispy bacon and half of the cheese. Stir gently until eggs are set but creamy.
Serve It Up: Sprinkle remaining cheese on top and let melt slightly. Serve hot straight from the skillet or transfer to plates.
