COUNTRY BREAKFAST SKILLET

COUNTRY BREAKFAST SKILLET ¾ pound thick-cut bacon, cut into 1-inch pieces 1 cup diced red potatoes ½ cup chopped green peppers Salt and pepper to taste 4 eggs ¼ cup shredded cheddar cheese ¼ cup fresh parsley, chopped In a skillet over medium-high heat, cook the bacon until crispy. Reserve half of the oil in the skillet and discard or save the rest. Transfer the bacon to a paper towel lined plate. To the skillet with the bacon grease, add the potatoes and peppers. Cook until potatoes are fork tender, about 15 minutes. Season with salt and pepper to taste. Transfer to the plate holding the bacon. Fry the eggs in the now empty skillet, just until the whites are set. Spoon the potato, pepper, and bacon mixture around the eggs, until heated through. Sprinkle on the cheese and allow to melt. Sprinkle with parsley to serve.