Bacon and Corn Hash

A hearty breakfast, lunch or dinner, this hash has fresh summer corn, salty bacon and golden potatoes. Top it with a fried egg and you’ve got a great meal!

So as I was eating this hash a Friends episode kept popping into my head. Yes, I’m obsessed with Friends and have seen every episode at least 20 times. I’m not ashamed 🙂

ANYways, the episode I kept remembering was the one where Rachel mixed up the recipe for an English Trifle with a Shepherds Pie and it included ground beef and onions in addition to jam, custard, etc. Everyone is in shock that she made such a dish but Joey just says “What’s not to like? Custard? goooood, Meat? gooood, Jam? gooood.”

Random, yes? This dish is in no way a weird dish like Rachel’s but rather has all amazing elements so it’s awesome just like Joey keeps saying in the video. Corn? goood. Bacon? gooood. Potatoes? goooood. Eggs? gooood.” I know. I’m a weird one.

https://www.youtube.com/watch?v=pqq_Wrwo5zw

We had this breakfast for dinner and this dish filled me up! It would of course also make an awesome breakfast. Corn is so fresh and sweet in the summer and it is perfect in this recipe! You’ll need 3 ears of corn, 4 large red potatoes, 1 bunch of scallions, 1 pepper, 6 slices of bacon, eggs and avocado (to top it off).

Cut the potatoes into small dice and add them to the bacon fat. Cook for about 15 minutes. The potatoes should be somewhat soft and golden-brown. Add in salt and pepper to taste. 

Cut off the raw corn kernels from the ears of corn and add them straight to the pan with the cooked potatoes.

Cook for a few more minutes until the corn turns a little brown on the outside as well. Dice up the red bell pepper and add them to the pan and cook for another minute (or more if you like them softer). I prefer them a little crispy.

Add in the bacon and slice up the green onions to add to the pan as well.

Now it’s time for the eggs! In a separate pan, add a little olive oil to a small pan and heat over medium heat. Crack an egg into the skillet and cook for 1-2 minutes, then flip the egg. Cook for another minute or so (longer if you want a medium or well done egg). I thought a softer egg would be great for the hash so the yolk adds into the hash and makes it creamy!

Ted and I each had a couple scoops of hash with a fried egg over easy and a couple slices of avocado. Top it with an avocado too if you love avocados as much as me!

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Yum

Bacon and Corn Hash

Prep Time: 5 minutes

Cook Time: 25 minutes

Serving Size: 4

This sweet and salty hash makes the perfect breakfast or dinner!

Ingredients

• 1 bunch scallions
• 6 slices bacon
• 3 ears of corn
• 1 red bell pepper
• 4 large red potatoes
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 eggs
• 1 avocado

Instructions

1. Cut the 6 slices of bacon into small pieces and cook them in a large frying pan over medium heat. When it is nice and crispy, take out the bacon pieces using a slotted spoon but leave about 1-2 tablespoons of the rendered fat in the pan.
2. Cut the potatoes into small dice and add them to the bacon fat. Cook for about 15 minutes. The potatoes should be somewhat soft and golden-brown. Add in salt and pepper to taste.
3. Cut off the raw corn kernels from the ears of corn and add them straight to the pan with the cooked potatoes.
4. Add in diced red pepper and cook for 2 more minutes.
5. Add in the bacon and slice up the green onions to add to the pan as well.
6. In a separate skillet, add a little olive oil and heat over medium heat. Crack an egg into the skillet and cook for 1-2 minutes, then flip the egg. Cook for another minute or so (longer if you want a medium or well done egg).

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