Country Breakfast Hangover Bowl

Ingredients

• 2 pounds potatoes, cubed
• 1 Tbsp vegetable oil
• 1 chopped green and red pepper
• 1 diced onion
• 8 eggs
• 2-3 cups cheddar cheese
• 2-3 Tbsp Original or other flavor Bacon Salt plus more to taste and/or for garnish
• Fresh ground black pepper to taste
• Several dashes of hot sauce to taste (optional)
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Directions
Bring a large pot of water to a boil while preheating an oven to 375 degrees F/190 degrees Celsius. Add the potatoes and cook until tender but still firm for 12 to 15 minutes; drain. Heat the vegetable oil to medium, place potatoes into skillet with the oil, top with 1 Tbsp of Bacon Salt, and cook on medium heat until browned. Flip potatoes and add a small amount of oil if necessary to prevent sticking. 

Stir in green pepper, red pepper and onion. Cook until vegetables are crisp tender but not too long so that they get soft. Add 1 more Tbsp of Bacon Salt.

Scramble the eggs in a separate pan with another 1 Tbsp of Bacon Salt. The eggs could also be fried or another style if you like. Keep the potatoes warm by keeping them on low heat.  

Place potatoes in a greased baking pan or dish and top with the eggs and then the cheddar cheese. Bake until the cheese begins to brown, then serve in bowls with additional Bacon Salt and black pepper to garnish, and serve with some hot sauce on the side.