Smoked Bacon Breakfast Skillet

Method

1. Get your smoker or grill running at 375 degrees Fahrenheit with the lid closed; if you already have coals going from the night before, rake them into an even bed and add a few fresh briquettes to bring the heat back up.
2. Set a 12-inch cast iron skillet directly on the cooking grate so it starts heating up while you prep the rest of the ingredients.
3. Add the bacon pieces to the cold skillet, close the lid, and cook for 8 to 10 minutes, stirring once or twice with a metal spatula, until the bacon is browned and mostly crisp.
4. Use a slotted spoon to move the bacon to a plate lined with paper towels, leaving the rendered bacon fat in the skillet.
5. Add the vegetable oil to the bacon fat in the skillet, then stir in the diced potatoes so they are coated, close the lid, and cook for 15 minutes, stirring every 5 minutes so they brown evenly on all sides.
6. Add the onion, bell pepper, and garlic to the skillet, sprinkle with the smoked paprika, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper, and cook uncovered for another 8 to 10 minutes, stirring occasionally, until the potatoes are fork-tender and the vegetables have softened.
7. Stir the cooked bacon back into the skillet and spread everything into an even layer.
8. Use the back of a spoon to make 6 small wells in the potato mixture, then crack one egg into each well, being careful not to break the yolks.
9. Sprinkle the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper over the eggs, close the lid, and cook for 8 to 12 minutes, checking at 8 minutes, until the egg whites are completely set and opaque with no clear or runny white remaining; the yolks can still be slightly soft in the center, or cook longer if you prefer firm yolks.
10. Sprinkle the shredded cheddar cheese over the top, close the lid, and cook for 2 more minutes just until the cheese is melted.
11. Carefully remove the skillet from the grill using thick oven mitts, since the handle will be very hot, and set it on a heatproof surface or trivet.
12. Top with chives or green onion and sliced avocado if using, then serve directly from the skillet with spoons or a wide spatula so everyone can scoop their own portion.