Ingredients:

• Bacon, 2 slices, diced
• Red bell pepper, diced
• Green bell pepper, diced
• Yukon Gold potatoes, 2, peeled and diced
• Scallions, ½ bunch, 1-inch lengths
• Avocado oil, 4 Tbsp
• Kosher salt, 2 tsp or to taste
• Black pepper, to taste

Directions:

1. Boil potatoes in a saucepan or pot ⅔-filled with water and seasoned with salt (2 tsp), until a fork just pierces through, about 8-10 minutes.
2. Turn heat off and drain the water from the potatoes. Let the potatoes cool in the same saucepan with no water left and the lid is removed.
3. In a frying pan on medium heat, cook the bacon. 
4. Once the fat begins to render and half of the bacon is beginning to crisp, add in the potatoes. Turn the heat up to medium-high.
5. Toss the potatoes and bacon and let them sit. Stir again when the first side has browned. Repeat.
6. About 3-5 minutes in or when the majority of the potatoes and bacon are gaining colour, stir in the bell peppers. Let them be for a minute or two, stir around. Repeat until some of the peppers have blistered.
7. Toss in the scallions. Cook until they char and begin to wilt. Turn the burner off.
8. Serve and enjoy with eggs to your liking!