Add bacon and cook until it is crispy, then remove it from the pan. Do not drain the bacon grease from the skillet.

Add the hash brown potatoes, onion and green pepper to the pan, cook until the veggies are softened, scraping up brown bits from the bottom of the pan.

Now, crumble the bacon into small pieces and add it to the potato mixture.

Reduce to medium heat, then, stir in the eggs and cook until they are almost fully set.

Sprinkle the cheese over the top of the mixture, cover with lid and let eggs finish cooking and the cheese to melt, about 2 minutes.

Top with salsa and sour cream. Serve hot.