The only hash I’ve ever had is Corned Beef Hash. My mom used to make it when I was little and I hated it. Even if I am almost 100% Irish, I couldn’t stand the Corned Beef Hash smell or taste.
But this hash looked delicious. So it was another brinner night and another easy dinner on the table in less than 30 minutes.
Summer Breakfast Hash
Adapted from How Sweet It Is
4 slices of bacon, chopped
1 medium yukon gold potatoes, chopped into cubes
1/2 red onion, chopped
1 medium zucchini squash, chopped
2 garlic cloves, minced
1 red or green pepper, chopped
2-3 ears grilled corn on the cob, cut off the cob or 1 cup roasted corn
2 green onions, chopped
4 large eggs
sea salt + pepper, to taste
1. 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. Remove the bacon fat.
2. Add potatoes with a sprinkle of salt and pepper to the same skillet and cook for 8-10 minutes, stirring and tossing every few minutes.
3. While potatoes are cooking, heat another skillet on medium high and cook your eggs as desired, then set aside over low heat.
4. Add peppers and onions (and another little sprinkle of salt and pepper) to potatoes and cook for another 5 minutes, stirring. Add in a little cooking spray if things look a little dry. After 5 minutes, add in the zucchini and garlic and cook for 5 minutes more, stirring.
5. Turn off heat, then stir in grilled corn and bacon. Top with sliced green onions. Serve with an egg on top. Serves 4.
Taste Test: This came together super fast and you can add any veggies that you have on hand! Optional Toppings – hot sauce, salsa, avocado, ketchup…