24 oz. red potatoes, washed and diced
10 strips of bacon
2 tbsp. Buttery Steakhouse Seasoning
1 white onion, diced
2 green bell peppers, diced
1 cup cheddar cheese, shredded
2 tbsp. of fresh parsley, lightly chopped for garnish
Place the bacon into a large skillet on medium high heat. Cook until bacon is crispy. Remove from pan and set on paper towels to remove excess grease. Cut bacon strips into bite size pieces and set aside.
Leaving the bacon grease in the skillet, add the red potatoes and the Kinder’s Buttery Steakhouse Seasoning. Once potatoes are browned and crispy (about 12-15 minutes), remove from pan and set aside.
Now add the diced bell peppers and onions into that same skillet. Once onions become translucent, add potatoes and bacon back into skillet and mix thoroughly. Remove skillet from stove top and sprinkle cheddar cheese over the top evenly.
Pre-heat oven to 350 degrees.
Crack eggs on top of the potato mixture and place in oven for 10-13 minutes, or until eggs are cooked thoroughly.
Let cool and serve with your favorite breakfast hot sauce. Enjoy!