Sometimes I get up in the morning and I don’t want to get out of bed.
Sometimes I sit at the kitchen table for a while before I figure out what to eat for breakfast.
Sometimes I decide I want something special.
*True fact: My husband’s and my first serious fight was over his inability to get me to breakfast potatoes in a timely fashion one weekend morning.*
And always involves bacon.
This sometimes involved Deb’s bacon corn hash, which, just in case you doubted it for a split second, proves that Deb always wins. Amen.
To make bacon corn hash for 4, you will need:
- 1/2 pound bacon, small diced
- 1 lb. red potatoes, cut into 1/2 inch cubes
- 4 ears corn, kernels cut off
- 1 bunch scallions, chopped
Fry bacon in skillet till pieces are good and crispy. Remove bacon with slotted spoon and set aside. Drain about half bacon grease off skillet and discard. Add potatoes to hot pan. Leave them sitting, over a generous medium heat. Sprinkle with salt and pepper. And wait several (5? 7?) minutes. You want the potatoes to sizzle on that same side so they have time to get brown and crispy. Then, give everything a stir, and let sit again. Repeat, repeat, repeat, until 20 minutes have gone by, and your potatoes are done. You’ll know this has happened when you poke one with a fork and it feels like what a potato you’re about to eat feels like when you poke it with a fork. Add corn, stir things around, and cook for 4 minutes. Remove from heat, and toss in scallions.