Smoky Bacon & Pepper Hash with Melted Cheese

A hearty, golden skillet hash loaded with crispy bacon, tender potatoes, sweet peppers, and gooey melted cheese — comfort food at its finest.

Let's cook

1. Dice 3 medium potatoes into small 1 cm cubes (no need to peel). Boil in salted water for 6–7 minutes until just fork-tender, then drain well and pat dry with a paper towel.
2. While potatoes boil, chop 6 rashers of bacon into bite-sized pieces, dice 1 large onion, and slice 2 peppers into thin strips.
3. Cook the bacon in a large skillet over medium-high heat until crispy, about 4–5 minutes. Remove with a slotted spoon and set aside, leaving the rendered bacon fat in the pan.
4. Add 1 tablespoon of butter to the bacon fat. Fry the drained potatoes in a single layer, pressing lightly, for 5–6 minutes without stirring to build a golden crust. Flip and cook another 3–4 minutes.
5. Push potatoes to the side, add the onion and peppers, and cook for 3–4 minutes until softened. Season everything with salt, pepper, 1 tsp smoked paprika, and 1/2 tsp garlic powder. Stir to combine and return the bacon to the pan.
6. Make 3 small wells in the hash. Crack one egg into each well. Cover the skillet with a lid and cook on medium-low for 3–4 minutes until the egg whites are set but yolks are still runny (or cook longer if preferred).
7. Scatter 90 g (about 3/4 cup) of grated cheese generously over the top, replace the lid for 1 minute until melted, then serve straight from the skillet.