Chop the bacon into small pieces. Place in a cold pan over low heat, and render out the fat.

While the bacon fat is rendering, wash and trim the vegetables. Dice them into small pieces.

If you use oil instead of bacon, add it now to a hot pan.

Add the vegetables, in several steps, to the pan, and toss with the bacon fat (or oil) to coat. Once all the vegetables are in the pan, and coated, raise the heat to high. Spread the vegetables out in a layer for maximum contact with the pan, and let them cook on high for about 2 minutes. Stir thoroughly and repeat, and then repeat again, so you have three short bursts of high heat cooking, so the vegetables will brown.

Lower the heat under the pan, and check to see how done they are. Then cook until they are cooked through to your taste - probably just a few minutes more.

Serve.