Cook bacon in a large skillet over medium heat until crisp.

Remove bacon and crumble; set aside.

Drain skillet, leaving 2 tablespoons of bacon drippings.

Add cubed hash brown potatoes, chopped green bell pepper, chopped onion, salt, and pepper to the skillet.

Cook and stir for 2 minutes.

Cover and cook, stirring occasionally, until potatoes are browned and tender (about 15 minutes).

Make six wells in the potato mixture.

Break one egg into each well.

Cover and cook on low heat for 8-10 minutes, or until eggs are completely set.

Sprinkle with shredded cheddar cheese and crumbled bacon.