lb russet potatoes, peeled & diced
tbsp plus 1¾ tsp kosher salt, divided
large yellow onion, chopped
med red bell pepper, diced
med green bell pepper, diced
tsp black pepper, divided
1. Bring potatoes, 4 cups water, and 1 tbsp salt to a boil in a saucepan over high heat. Reduce to med-low, and cook until almost fork tender, about 3 minutes. Drain and transfer to a baking sheet to cool. 2. Cook the bacon in a 12-14" skillet over med heat until crisp, 8-10 minutes. Remove bacon and drain on paper towels, reserving 2 tbsp drippings in skillet and another 1 tbsp in a bowl for later use. Cook and crumble bacon. 3. Add onion and peppers to skillet over med-high heat, and cook, stirring occasionally, until onion is browned and peppers are softened, about 10 minutes. Add potatoes to skillet, and toss with onion mixture until combined. Press potato mixture into an even layer, and cook, undisturbed, until mixture is golden brown on the bottom, about 4 minutes. Working in sections, gently flip over potato mixture, and cook, undisturbed, until golden brown, about 4 minutes. 4. Lightly beat together eggs, 3/4 tsp salt and 1/4 tsp pepper. Using a spoon, push the potato mixture to one side of the skillet; add beaten egg and the reserved 1 tbsp drippings to empty side of skillet. Cook, gently stirring eggs with drippings, until softly scrambled, about 3 minutes. Add bacon, and remaining 1 tsp salt and 1/2 tsp pepper. Gently fold mixture together and serve.