Start by placing the bacon on the griddle, evenly spaced apart. Cook it to your desired level of doneness, flipping half way.

At the same time, spread the diced potatoes in a single layer on the griddle. Let them cook undisturbed for a few minutes to develop a golden crust, then flip and continue cooking until crispy on the outside and tender inside. This usually takes about 12–15 minutes depending on the size of your cubes.

Once the potatoes are halfway cooked, add the diced onion and bell peppers directly onto the griddle beside them. Sauté until softened and slightly caramelized, about 5–7 minutes.

Chop up the bacon, stir the veggies into the potatoes with the bacon and move to the side of the griddle to keep warm.

Reduce heat slightly, crack the eggs on the flat top, scramble them together and let them cook to your desired doneness. You can cover loosely with a dome or foil to help the tops set faster.

Once the eggs are almost done, add to the vegetable and bacon mixture and sprinkle shredded cheddar cheese over the entire hash. Let it melt.

Serve hot straight from the griddle.