"Southwestern" Hash

This really shouldn't be called a recipe, but I make it (or some variant of it) often enough it's worth mentioning.

1/2 pound sliced mushrooms

1/4 medium onion, sliced

1 bag of Simply Potatoes "Southwestern" hash browns (You could certainly improvise another shredded potato product. I've never used frozen potatoes, but you could probably make it work. You could also, if you're that sort of person, shred your own potatoes, in which case you'd need 4.5 C, plus some chopped peppers.)

about 4 oz cheese (I like swiss), shredded

5-6 slices soy bacon, cooked and crumbled (Or real bacon, if you prefer pork products.)

4 eggs

2 T spicy brown mustard

Salt and pepper to taste

Butter and olive oil for cooking

Heat about 1 T of butter and 1 T of olive oil in a big skillet. Add the sliced mushrooms and onions, and cook until the mushrooms start to brown. Then, add a bit more oil and dump in the potatoes. Stir it all together, then let it rest a minute or so before stirring again. (Do this repeatedly - you don't want actual hashbrowns, so you want to stir, but you don't want to stir too often or things don't brown well.)

While the potatoes cook, combine the eggs, mustard, shredded cheese and bacon in a bowl. Whisk everything together until well combined and slightly foamy (like you're making an omelete).

When the potato shreds are done (meaning they no longer have the taste/texture of raw potato), pour the egg mixture into the skillet and stir, stir, stir! The egg and melted cheese binds everything together. It's ready when you no longer see raw egg. Serve as you see fit - sour cream, salsa, extra cheese, etc.