From the Kitchen of: Pepper
Source: The County Fair Cookbook
6
slices
Bacon, cut in 2" pieces
1
sm
Green pepper, cored, seeded, chopped
2
tbsp
Finely chopped onion
6
C
Cubed cooked potatoes
1/2
C
Shredded sharp cheddar cheese
6
Eggs, lightly beaten
Salt & pepper -- to taste
In a large heavy skillet, cook the bacon over moderate heat until crisp.
Remove the bacon to drain. Pour off all but 3 tablespoons of dripping.
Heat the dripping remaining in the pan till it sizzles. Add the pepper,
onion and potatoes and cook, stirring gently, until the potato cubes are
browned.
Sprinkle on the cheese and stir until it melts. Add the eggs and cook,
stirring gently, until the eggs are set. Season with salt and pepper.
Sprinkle on the crumbled bacon and serve at once.