This is one of my favorite breakfasts. The potatoes, peppers, and onions are from our garden. I bake the bacon in the oven until it’s crispy but not burnt. I dice the onions and peppers finely then pan fry them in butter until they start to brown. I slice the potatoes by hand or with a mandolin then cut them into bite sized pieces, throw them in a pot of water and just bring them to a boil then drain them, dry them with paper towels, and fry them in a hot pan with butter and a high temperature oil (often local sunflower oil.) When the potatoes are browned up I add the peppers and onions, toss, and set aside. I then wipe out the pan, add a lot of butter, and fry the eggs. I prefer my eggs over easy. When I’m about to flip the eggs I throw the potatoes, onions, and peppers into a bowl, top with a generous sprinkle of bacon bits, toss on some old cheddar (I prefer 7 year old Forfar Reserve Cheddar if I can find it), then top it all with two or three fried eggs and a sprinkle of green onions.