Note: This step can be done the day before making the skillet breakfast, if needed. Just drain, cover, and chill the cooked potatoes until you’re ready to use them!

Bring a large pot of water to a boil. Scrub the potatoes and cut into bite sized chunks, then add to the pot.

Boil potatoes for about 15 minutes, or until just fork tender. Strain potatoes, allowing excess moisture to drip off as much as possible.

Allow potatoes to cool to room temperature. Transfer potatoes to a large bowl, put in the fridge to chill overnight. (Or at least until cold!)

Heat oil in a large nonstick skillet or cast-iron skillet over medium heat or a low fire.

Add the chopped bacon to the skillet. Cook, stirring occasionally, until the bacon is cooked through and just starting to get crispy.

Leaving rendered bacon fat in the pan, add the chopped poblanos, onion , chipotle peppers, and garlic powder. Cook until the vegetables are soft, and the chipotle pepper is fragrant.

Note: You can add a bit more oil at any point from here on out, if needed!

Once the veggies are soft, add the precooked potatoes to the pan, along with another drizzle of oil. Continue cooking until the potatoes are almost as browned as crispy as you’d like them.

Whisk the eggs in a mug or small bowl, along with a little salt and pepper.

Use a spatula to push the potatoes / pepper mix to one side. Spray the pan with a bit of pan spray, if needed, then pour the eggs in.

Cook, scrambling the eggs, until almost cooked through. Use the spatula to break the eggs up a bit, then gently mix the surrounding vegetables in with the eggs.

Top the whole thing with shredded cheese, cover and remove from heat.

Season with a bit more pepper. Garnish with chopped fresh herbs if desired, and serve immediately.