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1
Wash, scrub, and peel the potatoes. Begin by shredding the potatoes by using the largest holes of your box grater. Shred the potatoes onto a kitchen towel, wrap them up, and squeeze them out over the sink.
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2
Transfer the shredded potatoes to a plate lined with two layers of paper towels. Cook in the microwave on high for 2 minutes. (This method may seem strange, but it makes for the crispiest potatoes!)
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3
Place a 10 - 12 inch skillet on the stove. Bacon should always begin in a cold pan, so before you turn the heat on, lay out your three strips on the pan. Then, turn the heat on low. Cook the bacon on both sides just before they become crispy. They will go back onto the stove and then in the oven, so they have more time to cook later in this recipe. Remove from heat, reserve the grease, and set bacon on a plate lined with paper towels to absorb some grease. Once the bacon is slightly cool, you can chop it up.
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4
Preheat oven to 400F.
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5
Turn the stove heat up to medium. When bacon grease begins to simmer, add the shredded potatoes. Give them a quick mix with a large wooden spoon or rubber spatula. Allow to cook for about 2 minutes, untouched. Add the chopped pepper, salt, and pepper. Stir things around once or twice, then flatten everything out using the back of a spatula. Allow to cook, untouched for 3 minutes. Stir, then allow to cook for 2 more minutes. The potatoes should be getting quite brown at this point. If not, continue to cook a little longer (stirring occasionally) until they are. Stir in the chopped bacon and cook for 2 minutes.
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6
Remove skillet from the heat and flatten out the top of the hash using the back of a spatula. Then, using the back of a spoon, make 4 shallow indentations into the hash. Crack an egg into each indentation. Top with shredded cheese (I usually sprinkle it around the eggs).
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7
Transfer skillet to the oven and bake until the egg whites set, about 8-10 minutes. Season with salt and pepper to taste (usually I just add more pepper) and top with parsley. Serve immediately!
