Add bacon to a cold skillet and heat over medium. Cook until crispy and with a slotted spoon, transfer the cooked bacon to paper towel-lined plate.

To the skillet, add the diced onion and poblano pepper and cook until just softened. Add in the minced garlic, stir and cook for 1-2 minutes. Reduce the heat to medium-low and add the potatoes and bacon back to the skillet, stir and heat through.

Spread the potato/bacon mixture into an even layer in the skillet and sprinkle with 1 cup of grated smoked mozzarella. Cover with a lid until melted.

In the meantime fry up the eggs in a hot skillet with 1 tablespoon of both olive oil and butter. Cover with a lid until the whites are set but the yolk is still runny.

Serve the skillet hash topped with the over-easy fried eggs and buttered toast!