Country Supper Hash

1/2 pound bacon
cooked or raw potatoes, skins on or off, about 3 pounds
4-6 eggs
1 red bell pepper
green onions
garlic powder
salt
pepper

Dice the raw bacon and fry until crisp. Remove bacon from pan. Slice the
potatoes into the pan. I often do this dinner with raw potatoes, it just
takes longer. Fry the potatoes at medium heat. Season with garlic powder,
salt and pepper. Cut the red bell pepper in large dice. Add the pepper to
the potatoes (if using raw potatoes, add the pepper when the potatoes are
becoming tender). I like the pepper to be al dente and not fully cooked,
but cook the pepper to your satisfaction. If the pepper is added at the
beginning, it may burn or begin to turn the potatoes reddish. Meanwhile,
scramble the eggs in a separate pan. When the potatoes are almost done, add
the diced green onions and the bacon. When the potatoes are done, stir in
the finished scrambled eggs.

If you don't have green onions, use regular onion and sauté the onion and
red pepper at the beginning and remove from the pan before frying the
potatoes. As with any meal of this type, you can easily make it larger or
smaller.