This Bacon and Corn Hash is super delicious. Bacon adds a ton of flavor, but sweet summer corn shines through in this dish too! This is a great way to use up some extra vegetables too. I added chopped portobello mushrooms, which the husband doesn’t like, but he didn’t even seem to notice. I’ll definitely be making this frequently since it’s the perfect quick meal and will be great to use with lots of Hungry Harvest vegetables. Since bacon is so flavorful don’t be afraid to add extra veggies if you’ve got the space for them. If you don’t eat bacon, you can sauté your favorite vegetables, and then top with chopped smoked almonds.
Over-crowding the pan will make things cook slower. To help things come along, you can briefly microwave your chopped potatoes, just cover them with a damp paper towel and microwave for about 30-45 seconds. Lots of vegetables would be great in this: cauliflower, carrots, sweet potatoes, beets… basically any firm vegetable would work well, so get creative and let me know what you try!
What are your favorite ways to use up lots of veggies?
Bacon Corn Hash
Adapted from Smitten Kitchen
- 1/2 lb thick cut bacon, chopped
- 1 lb new or fingerling potatoes, chopped
- 1 lb mushrooms, chopped
- 4 ears of corn (raw), kernels cut off
- salt and pepper, to taste
- 3 scallions, thinly sliced
- eggs (optional)
Add the bacon to a large skillet and heat over medium-high heat (no need to preheat the skillet first). Once the bacon has crisped, remove it from the pan with a slotted spoon and let rest on a paper towel.
Add the potatoes to the pan with the bacon grease (I didn’t have very much grease left in the pan, so I used it all. If you feel like it’s way too much, carefully spoon some of the grease out.), season with salt and pepper. Let the potatoes sit for a minute or two until browned, then stir and let sit to brown again. Add the mushrooms, stir and allow time to brown. Add the corn and mix well until the corn is heated through. Add the bacon back to the pan and mix.
Taste and adjust seasoning as needed. Serve with a fried egg if you like, and top with scallions.