- 1 lb uncured bacon, chopped into small pieces
- 3 cups shredded thin hash browns
- 1 small onion, diced
- 1 bell pepper, diced
- 4 large eggs
- Salt and pepper to taste
- Optional toppings: shredded cheese, chopped green onions, hot sauce
Heat a large skillet or frying pan over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon from the pan and set it aside, leaving the bacon grease in the pan.
In the same pan with the bacon grease, add the diced onion and bell pepper. Sauté for a few minutes until they become tender and slightly golden.
Add the shredded thin hash browns to the pan and mix well with the onion and bell pepper. Cook for about 10-12 minutes, stirring occasionally, until the hash browns are crispy and golden brown.
Meanwhile, in a separate bowl, whisk the eggs together with salt and pepper.
Push the hash browns to one side of the pan, creating a space for the eggs. Pour the whisked eggs into the empty space and let them cook for a minute until they start to set.
Gently scramble the eggs with a spatula, incorporating them into the hash browns. Continue cooking and stirring until the eggs are fully cooked and mixed with the hash browns.
Add the cooked bacon back into the pan and stir to combine. Taste and adjust the seasoning if needed.
Remove the pan from the heat and serve the bacon and shredded thin hash browns hot. You can top it with shredded cheese, chopped green onions, or a drizzle of hot sauce for extra flavor if desired.