1 lb. russet potatoes (about 3), peeled, cubed

6 slices bacon

1/2 cup chopped green peppers

1 tomato, chopped

3 green onions, sliced

6 eggs

1 cup sharp shredded cheese

Place potatoes in large saucepan, cover with water.  Bring to a boil, continue boiling 5 minutes.  Drain well and set aside.

Cook bacon in large skillet on medium-high heat until crisp, turning occasionally.  Remove from skillet, drain on paper towels.  Discard the bacon drippings.  Add peppers, tomatoes and onions to skillet.  Reduce the heat to medium, cook and stir 3 minutes.  Add potatoes, cook an additional 15 minutes, stirring occasionally.  Make 6 wells in potato mixture.  Add 1 egg to each well.  Top with potato mixture with bacon, sprinkle with cheese.  Cover skillet with lid.  Cook 5-8 minutes or until eggs are set.

Makes 6 servings