Summer Breakfast Hash
In all the times that I’ve made a breakfast hash, this has become one of my favorites. It’s a perfect summer recipe with so many fresh vegetables like bell peppers, zucchini squash, and corn, that’s sauteed in bacon fat along with carb-filled potatoes (sounds like heaven, no?). I actually bought fresh corn for this recipe but it dried up by the time I wanted to make this so I had to make some adjustments and use up the frozen corn that I had in the freezer. I was really bummed about it at first but it still tasted amazing! There was so much going on in each bite, especially with the variety of textures. And I just loved how each spoonful of hot potatoes burst with vegetable freshness. Once it was topped with some ketchup and Tapatio, it was golden.
Summer Breakfast Hash (adapted from How Sweet It Is):
Yields 4 servings
- 4 slices bacon, chopped
- 4 medium yukon gold potatoes, chopped into cubes
- Kosher salt and freshly ground black pepper, to taste
- 1/2 red onion, chopped
- 1 medium zucchini squash, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 3/4 cup frozen corn, thawed
- 2 green onions, chopped
- 4 eggs, for serving
Heat a large skillet over medium high heat. Add the bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
Add the potatoes to the skillet and season with salt and pepper, to taste. Cook, stirring often, until the potatoes begin to soften, about 8-10 minutes.
Add the onion, zucchini squash and bell pepper; season again with salt and pepper, to taste. Cook, stirring often, until onions become translucent, about 7 minutes. (At this time you may need to add the additional teaspoon of olive oil, depending on how much bacon fat is left.)
Add the garlic and corn. Cook, stirring often, until heated through, about 5 minutes.
Remove from heat and add the bacon.
Serve immediately, garnished with green onions and a fried egg on top, if desired.
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