1. Preheat your oven to 375°F.
2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced potatoes, salt, and pepper. Cook until the potatoes are golden brown and crispy, about 10-12 minutes, stirring occasionally.
3. While the potatoes cook, in a separate pan, fry the chopped bacon until crispy. Remove from the pan and set aside, leaving the bacon fat.
4. In the same skillet as the potatoes, add the diced bell pepper and onion. Cook until the vegetables are soft, around 5 minutes.
5. Return the crispy bacon to the skillet and stir everything together.
6. Sprinkle the shredded cheddar cheese evenly over the top.
7. Make four small wells in the potato mixture and crack an egg into each well.
8. Transfer the skillet to the preheated oven and bake until the eggs are set to your liking, approximately 8-10 minutes.
9. Once done, remove from the oven and sprinkle with fresh parsley before serving.

And there you go! A brunch that’s both hearty and satisfying, perfect for savoring with family over laughter and stories—just like those evenings in my childhood home.