Friday, September 19

Corn, Bacon, & Potato Hash with Fried Eggs

This hearty vegetable and bacon hash also makes a satisfying dinner


Corn, Potato, and Bacon Hash with Fried Eggs


As fall approaches, I'm trying to make the most out of the remaining summer produce at our farmers' market. I'm determined to buy corn, tomatoes, berries, and stone fruits every week until they get replaced completely by winter squash and hearty greens. This recipe is a summery take on the potato hash I make year round for breakfast, lunch, and dinner at our house. The corn adds a sweet pop of flavor and color against the starchy potato and salty bacon bits. Adding a fried egg on top makes it a full meal, and I love how the runny yolk mixes into the hash to form a sauce. It's a wonderful way to enjoy the last of this season's corn before it's too late.


More Hash Recipes:
- Bacon & Brussels Sprout Hash
- Chorizo, Potato, & Pepper Hash
- Five-Ingredient Bacon Hash


Corn, Potato, & Bacon Hash with Fried Eggs:
  • Cut 1 large russet potato in half, cover with cold water, and bring the pot to a boil.
  • Cover the pot with a lid and cook for 15 minutes, or until almost fork-tender.
  • Drain the potato, let cool slightly, rub off the outer skin, and dice into small pieces.
  • Meanwhile, dice 4 pieces of thick-cut bacon and add to a large skillet over medium high heat.
  • Cook the bacon for 5 minutes, or until crisp, then remove with a slotted spoon and set aside.
  • Add the diced potato and a generous pinch of salt and pepper to the skillet and cook for 6 minutes, turning once, or until the potatoes have started to get brown and crispy.
  • Add in 3 thinly-sliced scallions and the kernels from 2 ears of corn and cook for another 3-4 minutes.
  • Check for seasoning and adjust if necessary. Top with a handful of fresh parsley.
  • Melt a pat of butter in another skillet and crack in 4 eggs. Season with salt and pepper and cook for 3-4 minutes, or until cooked to desired doneness.
  • To serve, divide the hash onto plates and top each with a fried egg.

Serve three-four