1 jumbo yellow onion (chopped, about 3 cups)
1 large red bell pepper (seeded and diced, about 2 cups)
1 large green bell pepper (seeded and diced, about 2 cups)
1 1/2 pounds russet potatoes (peeled, boiled, cooled, and diced)
10 large eggs (lightly beaten)
kosher salt and freshly ground black pepper (to taste)
In a very large (12- or 14-inch) skillet, add the bacon and cook over medium heat until crisp, 7 to 8 minutes. Transfer to a paper towel-lined plate and crumble when cool. Transfer the bacon fat to a bowl and reserve, returning 3 tablespoons to the skillet. Add the onion and both peppers and cook over medium-high heat, stirring occasionally, until the onion is browned and the peppers are softened, 11 to 12 minutes. In a separate skillet, add reserved bacon fat and potatoes. Place over medium-high heat and cook, stirring occasionally, until golden-brown. Add the browned potatoes to the skillet with the pepper mixture and toss to combine. Push the mixture to one side of the skillet, add another tablespoon of bacon fat, and scramble the eggs until cooked. Add the bacon to the pan, stir together the entire mixture, season with salt and pepper, and serve immediately. Tip: prep the vegetables and boil the potatoes ahead of time!