Team salsa verde! I unapologetically drench salsa verde over all my dishes, but over eggs in a well of hash browns topped with bacon? This is what breakfast dreams are made of. Take this directly from the stovetop to the table and serve it family style.

6 strips bacon, diced
6 cups frozen diced hash browns
3/4 cup chopped red bell pepper
3/4 cup chopped green bell pepper
1/2 cup chopped onion
1 teaspoon salt
1/4 teaspoon ground black pepper
4 eggs
1 cup salsa verde
1/4 cup chopped cilantro (optional)

1. In a large skillet over medium heat, cook bacon until crisp. Remove bacon and set aside. Drain, reserving 2 tablespoons of drippings in skillet.

2. Add hash browns, peppers, onion, salt and pepper to drippings. Cook 2 minutes while stirring.

3. Cover and cook about 15 minutes more or until potatoes are browned and tender, stirring occasionally.

4. Reduce heat to low. Make 4 wells in potato mixture. Break 1 egg into each well. Top each egg with 1/4 cup salsa verde.

5. Sprinkle bacon over the top, cover, and cook until eggs are completely set, about 8–10 minutes.

6. Serve warm, garnished with cilantro if desired.

Serves 4.