Grilled Corn Summer Breakfast Hash
User Reviews
5
4 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 lices Bacon chopped
- 4 potato chopped into cubes, medium, yukon gold
- 1/2 red onion chopped
- 1 zucchini chopped, medium
- 2 garlic minced, cloves
- 1 red pepper chopped
- 2-3 corn on the cob cut off the cob, grilled, ears
- 1 teaspoon olive oil you may not need this
- 2 green onion chopped
- 3-4 egg large
- sea salt smoked sea salt
- black pepper smoked sea salt
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
4 reviews
Excellent
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