Corn & Bacon Hash
Finally, the corn has arrived! More than burgers, more than blackberries, more than plump red tomatoes and endless mounds of zucchini, fresh-shucked corn tastes like pure, delicious summer. Though I still love it straight off the cob, plain and warm, it’s also now one of my favorite ingredients to add to other dishes.
And it’s not just for dinner! I’ve now become quite obsessed with using corn in breakfast. In this particular one, it joints a few other mid-summer veggies (also bacon) as a really, really good hash.
The corn, green onions, and bacon provide a nice crunch against tender new potatoes, and a soft-cooked egg truly make this a meal worth eating.
So pretty, so tasty, and so much excellent summer flavor!
Le sigh. I just want every morning to be a slow summer morning that starts with this.
Corn & Bacon Hash
Adapted, just a smidge, from Smitten Kitchen
6 slices of thick-cut bacon, diced
1 pound red potatoes, cut into small cubes
2 ears of corn, kernels cut from the corn
1 bunch scallions, thinly sliced
1/2 tsp salt
1/4 tsp black pepper
Cook bacon in a large frying pan over medium heat until the fat is rendered. Once it is crisp, use a slotted spoon to remove the bacon to a plate lined with paper towels. Leave the fat in the pan and add the potatoes.
Increase the heat to medium-high. Sprinkle potatoes with half of the salt and pepper. Cook for 15-20 minutes or until potatoes can easily be pierced with a fork and are golden-brown on the the outside.
Add the corn to the skillet and bump the heat up just a bit. Cook the potatoes and corn together for 5-6 minutes, stirring frequently, until the corn browns a bit.
Heat a small frying pan over medium heat. Add a teaspoon of butter and crack an egg into the skillet, taking care not to break the yolk. Allow to cook for 1-2 minutes, then flip the egg to cook the other side. Cook for a minute more for an over-medium egg. Remove to a small plate and repeat with the second egg.
While the eggs finish cooking, add the drained bacon and the green onions to the corn and potatoes and mix well. Turn off the heat and season to taste with the remaining salt and pepper.
Serve a couple scoops of hash and top with one of the eggs.
