Crispy Breakfast Hash with Bacon, Potatoes, and Vegetables

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Crispy Bell Pepper, Onion, Potato, and Mushroom Hash
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.

Crispy Potato and Vegetable Hash - topped with an egg, this is a skillet meal to make over and over again.

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.

Crispy Potato, Bell Pepper, and Mushroom Hash

Kitchen Tip: I use this skillet to make 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 the 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.

Crispy Breakfast Hash

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Crispy Breakfast Hash

Crispy Breakfast Hash

5 from 4 votes
Crispy Breakfast Hash with Bacon, Potatoes, and Vegetables
Pin Print Review
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: Breakfast, Main Course
Cuisine: American
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 cracked 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 the 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!
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{originally published 10/2/12 – recipe notes and photos updated 6/12/20}

Crispy Breakfast Hash with Bacon, Potatoes, and Vegetables

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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