Large skillet over medium heat cook bacon until crisp. Remove bacon, crumble and set aside. Drain, reserving two tablespoons of drippings. Add potatoes, peppers, onions, and salt to drippings. Cook and stir for two minutes. Cover and cook and drain occasionally until potatoes are brown and tender about 15 minutes. Make six wells in the hashed brown mixture, break one egg into each well. Cover and cook over low heat for 6 to 8 minutes or until eggs are set. Sprinkle with bacon and cheese.
Recipe by Amish 365 at https://www.amish365.com/the-amish-cook-country-brunch-skillet-and-wedding-days/