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 it’s 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.
Kitchen Tip: I use this skillet to make this recipe.
- 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
- 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!