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Gather the ingredients.
In a large, heavy skillet, cook 6 slices bacon (cut into 2-inch pieces) over moderate heat until crisp.
Remove the bacon to drain on paper towels.
Crumble the bacon and set aside.
Pour off all but 3 tablespoons of bacon drippings from the skillet. Heat these 3 tablespoons of drippings in the pan over medium-high heat until sizzling.
Cook together ¼ cup chopped green bell pepper , 2 tablespoons finely chopped onion , and 6 cups cubed cooked potatoes . Stir gently until the potato cubes are browned.
Sprinkle ½ cup shredded sharp cheddar cheese over the mixture and stir until melted.
Add 6 large eggs (beaten) and cook, stirring gently, until the eggs are set.
Season with salt and pepper . Sprinkle the crumbled bacon over the eggs. Serve immediately.