In a 10-inch oven-safe skillet, cook the onion, peppers, and broccoli with the pancetta over medium-high heat until the veggies are tender and the pancetta is crisp. Season lightly with salt and pepper. Remove to a bowl.
Add the hash browns to the pan. Cook until crisp on the bottom, 4-5 minutes, then flip. Season with Salt and pepper.
Top the hash browns with the cooked veggies and sprinkle with cheese. Make 4 indentations with a spoon and crack an egg into each indentation. Place the skillet in the oven and bake for about 15 minutes, or until the egg whites are set.