This is the most mild summer I've ever had. There were a few 90 degree days in June, but lately it's been 70 and dreary. I know I shouldn't complain, but it does not feel like summer to me. I'm used to the oppressive heat and humidity in Mississippi. Where it is so hot and muggy outside that you can barely breath when getting in your car. Sounds awful, right? Well, I kind of miss it. But, if it doesn't feel like summer at least I can still enjoy summer produce. Charlottesville is surrounded by farms, and in the summer you can find fresh corn around every corner at the farmer's market. I'm eating it none stop on salads, roasted with butter, and even at breakfast. This hash is a great summer breakfast. It puts one of my favorite summer vegetables in the spotlight, and cooking it in bacon fat only makes it sweeter.
Corn & Potato Hash
1/4 lb bacon
3/4 lb red potatoes, diced
2 ears corn, removed from cob
3 green onions, thinly sliced
salt & pepper
Place diced potatoes in a large pot and cover with water. Bring to a boil and parboil potatoes for approximately 10 minutes, or until slightly soft. Drain and set aside.
Heat a heavy pan (le creuset or cast iron works best) over medium heat. Add bacon and cook until well done. Remove from pan and allow to drain on a paper towel. Once cooled, crumble into fairly large pieces and set aside.
Remove a little grease from the pan with a paper towel. You want enough to cook the potatoes, but not so much that they are greasy. Add potatoes to the pan. Cook, stirring occasionally so that all sides of the potatoes are golden brown. This should take about 10 minutes.
Add corn and half the green onions and cook for two minutes. The corn should still be a little crisp. Season with salt and pepper. Remove from heat.
Cook eggs as you desire. I prefer mine either fried or poached.
Serve hash with remaining green onions sprinkled on top and eggs. A little siracha is good too.