Place the potatoes in a pot of salted water to cover by 1-inch. Bring to a boil and cook until just tender, about 10 minutes. Drain well.
Preheat the griddle.
Fry the bacon on the griddle until brown and crisp, about 6 minutes, turning frequently. Remove and drain on paper towels. Leave the bacon grease on the griddle.
Add the onions and bell peppers to the griddle and cook in the remaining fat, stirring, until soft, about 4 minutes. Add the garlic, and cook for 30 seconds. Add the drained potatoes, Essence, salt, and pepper, and cook, stirring, until the potatoes are golden and crisp, about 6 minutes. Crumble the bacon into the potato mixture and mix well. Serve immediately. (Alternately, cook in a large skillet over medium-high heat.)
Yield: 4 servings