Begin by shredding the potatoes by using the largest holes of your box grater.
Wash and scrub the potatoes clean.
You can peel them or leave the peels on, whichever you prefer.
Place the shredded potato in a large bowl lined with a couple paper towels.
Top with more paper towels and press down hard so the paper towels can absorb a lot of the moisture. Use new paper towels if necessary. Or you can shred the potatoes onto a kitchen towel, wrap them up, and squeeze them out over the sink.
Transfer the shredded potatoes to a plate lined with two layers of paper towels.
Cook in the microwave on high for 2 minutes. Set the potatoes aside.
Place a 10 – 12 inch skillet on the stove and lay out your three strips of bacon on the pan before turning the heat on low.
Cook the bacon on both sides just before they become crispy.
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, chop it up.
Preheat oven to 400°F.
Turn the stove heat up to medium and when the bacon grease begins to simmer, add the shredded potatoes.
Give them a quick mix with a large spoon or rubber spatula.
Allow to cook for about 2 minutes, untouched.
Then 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. Then stir and 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.
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 and top with shredded cheese.
Transfer skillet to the oven and bake until the egg whites set, about 8-10 minutes.
Season with salt and pepper to taste and top with the parsley.