I’ve now become quite obsessed with using corn in breakfast. In this particular one, it joints a few other mid-summer veggies (also bacon) as a really, really good hash. Adapted, just a smidge, from Smitten Kitchen.
I’ve now become quite obsessed with using corn in breakfast. In this particular one, it joints a few other mid-summer veggies (also bacon) as a really, really good hash. Adapted, just a smidge, from Smitten Kitchen.
Thinly slice the Scallions (1 bunch). Cut the Red Potatoes (455 g) into small cubes. Cut the kernels from the Corn (2 ears). Dice the Thick-Cut Bacon (6 slices).
Step 2
Cook bacon in a large frying pan over medium heat until the fat is rendered. Once it is crisp, use a slotted spoon to remove the bacon to a plate lined with paper towels.
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