In a large skillet over medium heat, cook the diced bacon until crisp (about 8–10 minutes). Remove bacon and set aside. Reserve 2 tablespoons of the grease in the pan.

Add frozen hash browns, red and green bell pepper, onion, salt, and pepper to the skillet. Stir to combine. Cover with lid and cook over medium heat for 10–12 minutes, stirring occasionally, until hash browns are softened and starting to brown.

Return the cooked bacon to the skillet and stir everything together.

Make small wells in the hash brown mixture and crack an egg into each one. (You can spoon a little salsa verde over each egg now, or wait until serving.)

Cover the skillet again and cook until eggs are done to your liking: Runny yolk: 5–6 minutes, Soft-set: 7–8 minutes, Fully cooked: 9–10 minutes.