Smitten Kitchen Blog: Bacon Corn Hash

It’s not often my dad (who is my usual test tester), uses the words “restaurant quality” to describe things I cook…but he did with this recipe.  He scarfed this hash down like it was going out of style.

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The best part of him describing this as restaurant quality is that this recipe is so darn simple…like SIMPLE simple…esp if you use frozen corn and nuke up those takers a few minutes so it takes less time to crisp up in the frying pan.  Thus, anyone at home can recreate this gem without drama.

It was also a tremendously satisfying, arguably comfort food-ish dish because it felt like it hit nearly all the flavour notes.  It was sweet from the corn, savoury from the bacon, creamy from the over easy egg that I broke over top of the hash.  It was crisp from the potatoes and it had a nice zing from the scallions.  Plus there is something truly wonderful about having something that is breakfast for dinner.

Oh and another score for this recipe – the leftovers keep really well…sautee them up in a hint of butter to have as a side with your eggs or you can even toss the has cold into your regular lunch salad for a lovely flavour dynamic in your basic green salad.

I urge you all to run to the grocery store and get these ingredients and make this yummy dish as you will NOT be sorry.

Recipe Rating: 5 knives out of 5

Om, nom, nom,

Lisa

*****

Bacon Corn Hash

Makes 4 to 5 cups

1/2 pound thick-cut bacon, cut into small dice
1 pound red potatoes, scrubbed clean and diced into 1/4- to 1/2-inch cubes (about 3 to 3 1/4 cups)
Salt and freshly ground black pepper
4 medium-large ears corn, kernels cut from the cob (2 1/2 to 3 cups)
1 bundle scallions, thinly sliced

Note: I used frozen corn here as I sorta missed the fresh corn season and it was still ridiculously amazing.

Toss bacon into a large skillet over medium heat, no need to heat the pan first. Let rest for a few minutes until it starts sizzling, then move the bits around so that they begin to brown evenly. Again, wait a couple minutes before shuffling the pieces around; you’re looking for them to get evenly golden and crisp. This should take about 10 minutes. Remove the bacon bits with a slotted spoon, leaving the drippings in the pan and transferring the bacon to paper towels to drain.

If your bacon is like mine, you’ll be left with a spectacular amount of fat behind. You’ll be tempted to drain it off. May I ask you not to? The potatoes that cook in this will be gorgeous and you will have a chance to remove this extra in a bit. It will mostly stay in the pan.

Heat the pan to medium/medium-high, making sure the bacon fat is nicely sizzly, then add your potatoes all at once in a single layer. Sprinkle them with 1/2 teaspoon table salt and several grinds of black pepper. Let them cook for a few minutes in one place and get a bit golden underneath before turning them over and moving them around. Repeat this process until the potatoes are browned on all sides; this takes about 20 minutes.

At this point, you can push aside the potatoes and pour or spoon off all but a small amount of the fat. I won’t tell you how much I was able to remove but it rhymes with shmoo to shmee shmablespoons. If you save it, you can use it to fry an egg in a bit.

Bump up the heat a little and add the corn to the skillet. Saute the potatoes and corn together until the corn gets a bit brown but stays fairly crisp, about 4 to 5 minutes. Add the drained bacon, and stir the mixture together until it’s evenly warm, about 1 more minute. Remove the skillet from the burner and sprinkle the scallions (reserving a couple spoonfuls if you’d like to use them as fried egg garnish) over the hash. In two minutes, they should be warm and mellowed. Season with more salt or pepper to taste, if needed.

Add a fried egg to it: Heat a small skillet over medium-high heat and swirl in one to two teaspoons bacon fat or butter. Crack one egg into the skillet and reduce heat to medium. I like to cover the skillet with a small lid at this point, as it seems to help the egg cook faster and more evenly. In one minute, you should have a perfect sunny-side-up egg. Season with salt and pepper, serve on top of a pile of bacon corn hash.It’s not often my dad (who is my usual test tester), uses the words “restaurant quality” to describe things I cook…but he did with this recipe.  He scarfed this hash down like it was going out of style.

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