German Farmers Breakfast

Cook the chopped bacon in a wide skillet over medium heat until crisp. Transfer the bacon to a plate and leave about 2 tablespoons of drippings in the pan.

Add the diced potatoes to the skillet, season with salt and pepper, and cook until the edges are golden and the centers are tender, stirring often.

Stir in the onion and green pepper and cook for 3 to 4 minutes, until the vegetables soften and the potato mixture smells savory.

Return the bacon to the skillet. Make small wells in the hash, crack in the eggs, cover, and cook until the whites are set and the yolks are cooked to your liking.

Scatter the grated cheese over the hot skillet, cover briefly to melt, then serve immediately while the potatoes are crisp and the eggs are just set.