# What You Need:
→ Main Ingredients
01 - 4 cups frozen shredded hash browns, thawed
02 - 6 strips bacon
03 - 1 cup shredded cheddar cheese
04 - 1/2 cup diced bell pepper, red or green
05 - 1/2 cup diced onion
06 - 4 large eggs
07 - 1/4 cup sliced green onions
→ Spices & Oils
08 - 2 tablespoons vegetable oil
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon smoked paprika
11 - Salt, to taste
12 - Black pepper, to taste
# How To Make It:
01 - Heat a large oven-safe skillet over medium heat. Add bacon and cook until crispy, about 6–8 minutes. Transfer bacon to a paper towel-lined plate; chop once cool. Discard most of the bacon fat, leaving about 1 tablespoon in the pan.
02 - Add vegetable oil to the skillet. Stir in onion and bell pepper; sauté for 3–4 minutes until softened.
03 - Add the thawed hash browns in an even layer. Sprinkle with garlic powder, paprika, salt, and pepper. Press lightly with a spatula and cook undisturbed for 5–6 minutes until the bottom is golden brown.
04 - Gently flip or stir and cook for another 5 minutes until hash browns are crispy.
05 - Sprinkle with cheese and chopped bacon. Make four small wells in the mixture and crack eggs into each. Cover the skillet and cook for 5–7 minutes until egg whites are set and yolks are runny or longer for firmer yolks.
06 - Garnish with sliced green onions. Serve hot directly from the skillet.
