breakfast hash with bell pepper and swiss chard

from the Early Summer 2013 Williams-Sonoma catalog
serves 4-6

In large saute pan over medium heat:
1 tablespoon olive oil
0.5 yellow onion, thinly sliced
0.5 red bell pepper, seeded and sliced
Stir occasionally and cook until onion is caramelized (about 15 minutes).
Transfer to a bowl.

Optional:
Increase heat to medium-high and cook
0.75 pound bulk breakfast sausage until browned (about 8-10 minutes)
Drain on paper towels and add to onion mixture.

In pan over medium heat:
1 tablespoon olive oil
1 pound red or Yukon Gold potatoes 1-2" diameter, parboiled and halved
Cook and toss occasionally until lightly browned.
Return onion mixture to pan then add:
1 bunch Swiss chard, stems removed and cut crosswise into 1" strips (about 3 cups packed)

Serve immediately with:
fried eggs
bacon!!