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In a large skillet over medium heat, cook bacon until crisp. Remove bacon and set aside, reserving 2 tablespoons of drippings in skillet.
Add hash browns, peppers, onion, salt and pepper to drippings. Cook 2 minutes while stirring.
Cover and cook about 15 minutes more or until potatoes are browned and tender, stirring occasionally.
Reduce heat to low. Make 4 wells in potato mixture. Break 1 egg into each well. Top each egg with ¼ cup salsa verde.
Sprinkle bacon over the top, cover, and cook until eggs are completely set, about 8-10 minutes.
Serve warm, garnished with cilantro if desired.