Heat the large skillet over medium heat and add the chopped bacon. Cook until crispy and browned, approximately 5-7 minutes, stirring occasionally. Remove bacon with a slotted spoon and set aside on paper towels to drain.
4 strips bacon
Add the diced potatoes to the bacon fat in the skillet. Drizzle with cooking oil if needed. Spread potatoes into a single layer and cook over medium heat, stirring occasionally, until golden brown and tender, about 10-12 minutes. Use a spatula to flip and help brown the potatoes evenly.
2 medium potatoes, 1 tablespoon cooking oil
Once the potatoes are cooked, create 2-3 small wells in the mixture. Carefully crack the eggs into each well, taking care not to break the yolks. Season with salt and pepper.
4 large eggs, to taste Salt and pepper
Reduce heat to low and cover the skillet with a lid. Cook until the eggs are just set and whites are firm, approximately 3-4 minutes. The yolks should remain slightly runny or to your preferred doneness.
4 large eggs
Sprinkle shredded cheese evenly over the eggs and potatoes. Cover again and cook for another 1-2 minutes until the cheese melts and any excess moisture evaporates.
1/2 cup shredded cheese
Sprinkle the cooked bacon bits on top of the hash. Remove from heat, and serve hot directly from the skillet for a rustic presentation.
4 strips bacon
