Grilled Corn Summer Breakfast Hash
User Reviews
5.0
6 reviews
Excellent
Grilled Corn Summer Breakfast Hash
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 4 slices of bacon, chopped
- 4 medium yukon gold potatoes, chopped into cubes
- 1/2 red onion, chopped
- 1 medium zucchini squash, chopped
- 2 garlic cloves, minced
- 1 red pepper, chopped
- 2-3 ears grilled corn on the cob, cut off the cob
- 1 teaspoon olive oil, you may not need this
- 2 green onions, chopped
- 3-4 large eggs
- smoked sea salt + pepper
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Instructions
- Heat a large skillet over medium heat. Once hot, add chopped bacon and cook until crispy and fat is rendered – about 4-5 minutes. Remove bacon with a slotted spoon and drain on a paper towel. Add potatoes with a sprinkle of salt and pepper to the bacon fat and cook for 8-10 minutes, stirring and tossing every few minutes. While potatoes are cooking, heat another skillet on medium high and cook your eggs as desired, then set aside over low heat.
- Add peppers and onions (and another little sprinkle of salt and pepper) to potatoes and cook for another 5 minutes, stirring. At this time you may need to add the additional teaspoon of olive oil depending on how much bacon fat is left. After 5 minutes, add in the zucchini and garlic and cook for 5 minutes more, stirring. Turn off heat, then stir in grilled corn and bacon. Top with sliced green onions. Serve with an egg on top.
Notes
- Note: I haven’t tried it yet but I’m assuming you could possibly pan-roast your corn before frying the bacon. Also, you can use any kind of corn, though the caramelized kernels are the best!
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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