Bacon Corn Hash

recipe from www.smittenkitchen.com

 

 Combining our love of corn and enjoyment of breakfast for dinner, Smitten Kitchen's Bacon Corn Hash made for a delicious and very satisfying meal. 

 

This will be among the first recipes I prepare for weekend guests once our basement project is completed.

 

 

Makes 4 to 5 cups

 

Ingredients:

 

1/2 pound thick-cut bacon, cut into small dice
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

*eggs (optional)

** a splash or two of hot sauce if you enjoy a bit of heat (like I do)

 

Directions:

 

Toss bacon into a large skillet over medium heat, no need to heat the pan first. Let rest for a few minutes until it starts sizzling, then move the bits around so that they begin to brown evenly.

Wait a couple minutes before shuffling the pieces around.  You want the bacon to get evenly golden and crisp. This should take about 10 minutes. Remove the bacon bits with a slotted spoon, leaving the drippings in the pan and transferring the bacon to paper towels to drain.

 

 

With the fat from the bacon still in the pan, heat the pan to medium/medium-high, making sure the bacon fat is sizzling, then add your potatoes all at once in a single layer. Sprinkle them with 1/2 teaspoon table salt and several grinds of black pepper. Let them cook for a few minutes in one place and get a bit golden underneath before turning them over and moving them around. Repeat this process until the potatoes are browned on all sides; this takes about 20 minutes.

 

Turn up the heat a little and add the corn to the skillet. Saute the potatoes and corn together until the corn gets a bit brown but stays fairly crisp, about 4 to 5 minutes. Add the drained bacon, and stir the mixture together until it’s evenly warm, about 1 more minute. Remove the skillet from the burner and sprinkle the scallions (reserving a couple spoonfuls if you’d like to use them as fried egg garnish) over the hash. In two minutes, they should be warm and mellowed. Season with more salt or pepper to taste, if needed. 

 

Add a tablespoon of butter or olive oil to the pan and fry an egg to serve on top of the hash.

 

Breakfast for dinner never tasted so good!