Corn and bacon hash

Here’s another quick, easy recipe that uses fresh, local, seasonal ingredients. Adapted from this original. Hashes are so simple, and can be modified to fit whatever’s available during any given season.

2-3 slices bacon
3-5 medium potatoes
2 ears corn (or 1-2 cups frozen)
Handful of mushrooms
Fresh herbs, chopped (I used a combo of thyme, tarragon, and garlic chives – not a typical combo, but it worked)
2 eggs

Dice the potatoes and mushrooms into 1/2″ cubes. Standing the corn on end, slice the kernels off – it helps to stand the corn in a shallow bowl so the kernels don’t all escape.

Cut the bacon into small chunks, then saute over medium-low heat until most of the fat has rendered. Add the potatoes and cook for about 5 minutes. Add the corn and mushrooms and cook for another 5 minutes, until the potatoes are tender. Remove from heat, and sprinkle in the chopped herbs and a little salt and pepper and mix well.

Fry up a couple eggs (sunny-side up), and slide one over each pile of hash. Pierce the yolk with your fork and let all the goodness run down into the potatoes.

Serves two adults and a kid.


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