Crispy onions, tender potatoes, fresh bell peppers, and mushrooms create a mouthwatering hash that is hearty and filling for breakfast, lunch, or dinner.

I made this skillet with bacon, but that could be skipped for a vegetarian option; just use a tablespoon or so of oil in its place.
Topped with an egg, this was a delicious meal that the whole family enjoyed. The leftovers keep well in the refrigerator as well. Simply toss them in a hot skillet and reheat when ready to serve them.
My family loves a hearty hash skillet pretty much any time of day. We eat them often for breakfast, lunch, or dinner.

Crispy Breakfast Hash
- In a large skillet, over medium-high heat, cook the bacon and then drain on a paper towel. Drain the grease from the skillet, leaving just a teaspoon or two in the pan.
- Add the onion to the pan and cook for a few minutes, until it has softened. Add the potatoes to the skillet, season with 1 teaspoon salt and 1/2 teaspoon pepper, and then stir. Press into the bottom of the pan and let cook undisturbed for 5-6 minutes.
- Stir and repeat 2-3 times until the potatoes are soft and slightly crispy and the onions are browned and crisp on the edges.
- Add the peppers to the skillet, stir and cook a minute or two, until they start to soften. Add the mushrooms, stir and season with the remaining salt and pepper to taste.
- Cook until the mushrooms are tender and then serve topped with a soft egg if desired.

