4 slices bacon
10-12 red baby potatoes, diced into bite size pieces
Half a sweet yellow onion, diced
Half a red, orange or yellow pepper, diced
1 clove garlic, minced
3 eggs
2 green onions, diced
Half a cup cheddar cheese, grated
Sea salt and fresh cracked pepper

1. Slice the potatoes into bite sized pieces and place in a pot of boiling water to par cook. Boil over high heat for 7 minutes, remove from heat and drain.
2. While the potatoes are boiling, cook the bacon in a large skillet over medium heat. Once the bacon is cooked, remove from pan and drain on a paper towel then crumble into pieces and set aside.
3. Remove all but 2 teaspoons of bacon grease from skillet then add the potatoes.
4. Cook the potatoes over medium heat, stirring occasionally for 15 minutes. Add the onion and bell pepper to the potatoes and continue cooking for an additional 15 minutes, stirring occasionally.
5. Add the minced garlic and cook, stirring constantly for 60 seconds then turn the heat to low.
6. Coat a small skillet with cooking spray and place over medium heat. Crack the egg into the warm pan and season with salt and pepper.
7. Once the white of the egg is no longer transparent, add 1 tablespoon of water to the pan and cover with a lid. Cook for about 1 minute or until the yolk is clouded over.

Layer the potatoes on a plate, sprinkle with shredded cheddar cheese, next add some bacon crumbles and green onions then top with an over easy egg. Serve with hot sauce if desired.