Crispy Breakfast Hash with Bacon, Potatoes, and Vegetables

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

Crispy Breakfast Hash Skillet

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. Sausage Hash with Cabbage, Beans, and Potatoes or Corned Beef Hash are terrific ways to use leftovers from the fridge to make a killer meal.

Pork Carnitas Hash is a must make every time we have carnitas in the house. Looking for a vegan option? This Vegan Breakfast Hash looks absolutely delicious too.

Breakfast Skillet with Potatoes, Bacon, and Bell Peppers

Kitchen Tip: This skillet works great for this recipe.

Crispy Breakfast Hash

  1. 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.
  2. 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.
  3. Stir and repeat 2-3 times until the potatoes are soft and slightly crispy and the onions are browned and crisp on the edges.
  4. 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.
  5. Cook until the mushrooms are tender and then serve topped with a soft egg if desired.
Potato, Bacon, and Bell Pepper Breakfast Skillet

Do you love a hearty breakfast as much as we do? If I’m honest, breakfast skillets are a family favorite that we enjoy for all three meals of the day.

Crispy pork, tender vegetables, and potatoes topped with a perfectly soft egg? Sign me up for this Pulled Pork Breakfast Skillet any day of the week.

Roasted sweet potatoes, crisp warm baby spinach and spicy breakfast sausage are all topped with a soft egg in this awesome Sweet Potato Breakfast Skillet.

Breakfast Potato Skillet with Bacon and Bell Peppers

Crispy fries and melting cheese curds are topped with flavorful sausage gravy and an over-easy fried egg to create this unforgettable Breakfast Poutine.

Scrambled eggs, breakfast sausage, green chile, cheese, and soft tortillas are some of our favorite breakfast foods. It makes perfect sense that when you layer them all together you get Breakfast Enchiladas that are a complete win.

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Crispy Breakfast Skillet with Potatoes, Bacon, and Bell Peppers

Crispy Breakfast Hash

5 from 4 votes
Crispy onions, tender potatoes, fresh bell peppers, and mushrooms create a mouthwatering Breakfast Hash that is hearty and filling for breakfast, lunch, or dinner.
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Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4 -5 servings

Ingredients 

  • 5 strips of bacon sliced into 1/2″ – 1″ pieces
  • 4 medium red potatoes diced into tiny pieces, about 1/2″
  • 1 medium yellow onion about 3/4 cup chopped small
  • 1 large bell pepper I used 1/2 of a red one and 1/2 of a green one, about 1 cup chopped small
  • 4 ounces white button mushrooms sliced
  • 1 1/2 teaspoons kosher salt divided
  • 1 teaspoon freshly ground black pepper divided
  • Optional: Eggs cooked to your preference

Instructions

  • 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. Enjoy!
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 10/2/12 – recipe notes and photos updated 7/29/22}

Crispy Breakfast Skillet with Potatoes, Bacon, and Bell Peppers

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Katherine says

    Absolutely fantastic recipe! Turned out so good. We’re not breakfast people other than some fruit, but this makes a great brunch/supper.5 stars

  2. Katherine says

    Recipe turned out perfect! Meant to take a picture but it was devoured so quickly I never had the chance. Most excellent!5 stars

  3. Gina Rodriguez says

    Thank you so much for sharing, I made this recipe this morning and my family loved it! Even my picky child asked conds, I will be saving this one for sure.5 stars