Start by grating 2-3 russet potatoes using a box grater or food processor. Once grated, place them in a clean kitchen towel and squeeze out as much moisture as possible.

Heat a non-stick skillet over medium heat and add 1 tablespoon of butter. Allow it to melt and coat the bottom.

Spread the grated potatoes evenly across the skillet. Cook for 5-7 minutes until the bottom is golden brown and crispy, then flip to crisp the other side for an additional 5 minutes.

In a bowl, whisk together 4 large eggs, seasoning with salt and pepper to taste. Pour the egg mixture over the crispy potatoes and gently scramble with a spatula until the eggs are soft and just set, about 3-5 minutes.

Sprinkle 1 cup of shredded cheddar cheese over the scrambled eggs followed by 1 cup of diced bell peppers and ½ cup of diced onions.

Cover the skillet with a lid for 1-2 minutes to allow the cheese to melt. Once bubbling and melted, your dish is ready.

Carefully remove the skillet from heat and transfer the Loaded Hash Browns with Scrambled Eggs onto plates. Garnish with optional toppings like salsa, avocado, or sour cream.