We love breakfast. Really. Nothing like a Sunday morning with a big breakfast. This is SO GOOD. Original recipe from the fabulous Smitten Kitchen– she is a cooking HERO, head on over there for the recipe.
Bacon, Corn, and Potato Hash
Ingredients
- 1/2 pound thick-cut bacon
- 1 pound red potatoes, scrubbed clean and diced into 1/4- to 1/2-inch cubes (about 3 to 3 1/4 cups)
- Salt and freshly ground black pepper
- 4 medium-large ears corn, kernels cut from the cob (2 1/2 to 3 cups)
- 1 bundle scallions, thinly sliced
Instructions
- Slice the bacon into 1/4 inch strips, as it comes stacked out of the package. In a large skillet (cast iron preferred), begin cooking over medium heat. This will take about 15 minutes, so you can prepare the rest of the ingredients while this is cooking.
- Remove the bacon with a spoon, leaving the drippings. Add the potatoes to the bacon grease and begin cooking, seasoning with salt and pepper. Let them cook till almost tender. If there is any fat left, feel free to use a paper towel to remove it. Add the corn, and saute for 3-5 minutes until crisp tender.
- Add the bacon back to the pan, scoop our your serving portion and scatter the chopped green onion on top.
- Bonus points for adding a fried egg.
All photographs copyright Janet S. Grey.
No comments :
Post a Comment