Bacon and Potatoes #5FIX

5-Ingredient Fix Contest Entry. I love making this recipe, that I made up. It's super easy and you can use it as a filling for omelette, a side dish or I like it with a scrambled egg rolled up in a flour tortilla.

• Ready In: 34 mins
• Serves: 4-6
• Yields: 6 cups

Ingredients

• 1 (16 ounce) bag  Simply Potatoes® Shredded Hash Browns
• 1  large onion, diced
• 12 -16  ounces bacon, diced and cooked, reserve drippings
• 1 (16 ounce) container  sliced fresh mushrooms
•  salt or  pepper

Directions

1. Thaw the hash browns and set aside. Cook bacon until tender crisp and drain on paper towels. Use the bacon grease to cook onions and mushrooms inches Cook them until just soft. Add potatoes to skillet and season with salt and pepper to taste. You may need to add a small amount of oil to help cook and keep from sticking to the pan. Add bacon back into skillet and heat through.
2. Store in a covered container until use.