1 1/2 lb Russet potatoes, peeled, quartered and sliced
1 large onion, quartered and sliced
4 slices thick cut bacon, diced
4 oz shishito peppers, tops cut off
8 oz crimini mushrooms, sliced
freshly ground balack pepper
Parboil the potato in a medium pot. Drain and set aside.
Heat a large skillet. Add the bacon and cook until crispy. Remove the bacon to a paper towel lined plate. Drain all but 2 tablespoons of bacon grease out of the pan. Return to flame. Add the onions, peppers, mushrooms and potato. Saute until the potatoes are golden on both sides and the pepper is soft and browned in spots. Stir the bacon bits back in, sprinkle with salt and pepper and serve immediately, topped with a poached or fried egg if desired.