Dad's Boy Scout Breakfast

From Guideposts magazine June 2009

5 lbs red potatoes, diced once cooled
1 lb. thick-sliced bacon, diced
3/4 cup green bell pepper, diced
1 medium onion, chopped
6-8 oz sharp Cheddar cheese, shredded
5-6 large eggs

Boil unpeeled potatoes in a large pot of water until they start to feel soft, but not mushy. Before they cool completely, peel the skins. Dice the potatoes and set aside. Fry the bacon in a large skillet over medium-low heat till fat is rendered. Drain off some of the grease from the skillet. While continuing to brown bacon, add the green pepper and onion and cook thoroughly. Add the potatoes to the pan, and heat until the mixture is hot throughout. Sprinkle the cheese over the top, letting it melt down into the mixture. Then stir in the eggs, cooking them all the way through. Serves 4-6.