Heat the olive oil in a large skillet or frying pan over medium heat. Add the diced onion and diced bell pepper and saute until the vegetables are softened.
Add the diced potatoes and spices to the skillet and cook until the potatoes are soft and slightly crispy on the outside. This may take about 10-15 depending on the size of the potato pieces.
Once the potatoes are cooked, move the ingredients to the side of the pan and add the eggs to the empty side. Whisk the eggs continuously until scrambled and fully cooked.
Chop the bacon into small pieces and add it to the skillet along with the cheese. Fold to combine.
Serve and enjoy!
Notes
This skillet is great topped with some avocado, salsa, sour cream, or hot sauce.
We prefer to use russet potatoes but you can also use yukon gold potatoes. This will add a little bit of sweetness to the skillet that compliments the sweetness of the bell pepper.
While I like green bell peppers best in this recipe, you can really use any color.
Store your leftover skillet in the fridge for up to 3 days and reheat it in the microwave for about a minute.
For some extra spice, exchange the cheddar cheese for pepper jack cheese or add a sprinkle of red pepper flakes to the dish.