Begin by peeling three russet potatoes, then grate them using a box grater or food processor. Squeeze out any excess moisture and set aside.

In a large non-stick skillet, melt 2 tablespoons of butter over medium heat. Add the grated potatoes, spreading them evenly. Cook undisturbed for 5-7 minutes, until golden brown, then flip and cook for an additional 5 minutes.

While the hash browns cook, crack 4 eggs into a medium bowl, season with salt and pepper, and whisk until frothy.

Pour the whisked eggs evenly over the hash browns in the skillet once they are crispy on both sides.

Gently scramble the eggs on top of the hash browns over medium-low heat until just set, about 3-4 minutes.

Once cooked, sprinkle shredded cheddar cheese, diced bell peppers, and onions over the top. Cover the skillet to melt the cheese.

Remove from heat, transfer to plates, and add any additional toppings before serving.