In the late 90's, we used to live in Hermosa Beach, CA, which was (I assume still is...) a fun, young, party-culture beach town.  There was a restaurant in Hermosa called the Back Burner Cafe, which I hear is no longer there.   The Back Burner served a wonderful heavy hash that was popular with those that had gone too late and too hard the night before.  We loved going there on weekends, mostly because the food and atmosphere were both great.  Please don't mention to my husband that the Back Burner is no longer there—he'll just go on and on about the old days. 

Hangover Hash

For a really full breakfast, top with a sunnyside up egg.  And, hey, don't forget the coffee. 

5 frozen hash brown patties, defrosted and cut into 1/2" cubes
1 6-oz. pkg Canadian bacon, cubed (about 1 1/4 cup), or cubed ham
1 cup diced bell peppers
1/2 cup diced onion
1 Tbsp olive oil

1) Heat olive oil over medium-high heat.  Using a cast-iron skillet will ensure a nice crispness to the hash, but a regular skillet is fine too. 

2) Cook onions until translucent, about 3 minutes.

3) Add remaining ingredients and cook for another 5 minutes, stirring occasionally.  The hash browns will crumble as you cook.  Let some of them brown for a nice crispness throughout the hash.

4) Serve immediately with ketchup and/or hot sauce (optional).