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Lynn's Bacon Egg Potato Frittata

8 slices bacon, fried crisp, crumbled
2 Tbs drippings from bacon 
1/4 cup Vidalia or other sweet type onion, chopped (optional) 
1/4 cup sweet red bell peppers, chopped (optional) 
1/4 cup chopped pecans (optional) 
1 1/2 or 2 cups frozen hash browns 
Salt Black Pepper 
6 eggs 
1/3 cup Half & Half or milk 
1/4 tesp. salt 1 finely chopped scallion (optional) 
1/2 cup shredded sharp cheddar cheese 

In heavy skillet, cook bacon until crisp. Remove from pan. Drain on paper towels. Crumble bacon. Pour off all but 2 tablespoons fat. Finely chop onion. Seed and chop sweet pepper (optional). Add to pan and saute' for several minutes, but don't brown yet. Add potatoes, season to taste with salt and black pepper. Return to heat (or fire) and fry until potatoes are lightly browned. Add pecans, if desired when potatoes are nearly brown. Meanwhile, beat together eggs, milk, 1/4 tsp. salt and a sprinkling of black pepper. Add finely chopped scallion if desired (optional). Pour over browned potatoes in skillet. Cook without stirring until mixture begins to set. Slide spatula underneath and lift partially cooked eggs, allowing uncooked egg to flow underneath. Continue cooking for about 4 minutes until cooked but not dry. Sprinkle with cheese. Arrange crumbled bacon on top.

The worst crime against working people is a company which fails to operate at a profit.

- Samuel Gompers