Can we make a deal?
If you come to my house and help with a few things I tend to neglect—wipe down the shelves after I spill cornstarch, dust the hard-to-reach spots, toss the stacks of old magazines promising quick weight loss, and maybe clear the hair from my shower drain—I will love you forever.
And I’ll make you breakfast. Because yeah, that drain thing is gross.
Some mornings it’s pancakes, other days muffins. If we happened to drink too many mojitos at an epic sleepover, you might get a slice of slightly stale cake (my saran wrap game is weak) and I’ll crawl back into bed until late. You’ll understand.
If I have time—which, let’s be honest, I always have time for food—I’ll make this hearty skillet hash with potatoes, bacon, zucchini and leftover grilled corn I sliced off the cob after dinner. It’s a glorious mess.
Frying in a cast iron skillet makes everything better. Life lesson #145.
Breakfast works for dinner too. If you can’t make it over first thing to scrub my bathroom floor with a toothbrush (yes, really), come later and have this for dinner instead. I always plan ahead.
Especially when I grill corn. I grill extra ears because caramelized kernels make everything better—salads, burritos, hashes and even pizza. They reheat in under 30 seconds and taste like summer.
This breakfast hash more than compensates for the cobwebs in the corners and the mildew you’ll probably find. It’s full of crispy potatoes, tender peppers and onions, and soft zucchini—because it’s summer, after all. The best part is the caramelized corn kernels; they taste almost like candy.
I’ll top it with a fried or poached egg because you deserve it. Mimosa optional.
Grilled Corn Summer Breakfast Hash
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Ingredients
- 4 slices of bacon, chopped
- 4 medium Yukon Gold potatoes, chopped into cubes
- 1/2 red onion, chopped
- 1 medium zucchini, chopped
- 2 garlic cloves, minced
- 1 red pepper, chopped
- 2–3 ears grilled corn, kernels cut off the cob
- 1 teaspoon olive oil, optional
- 2 green onions, sliced
- 3–4 large eggs
- smoked sea salt and black pepper
Instructions
- Heat a large skillet over medium. Add the chopped bacon and cook until crispy and the fat renders, about 4–5 minutes. Remove bacon with a slotted spoon and drain on paper towels. Add the cubed potatoes to the bacon fat with a pinch of salt and pepper and cook 8–10 minutes, stirring occasionally.
- While the potatoes cook, heat another pan over medium-high and cook the eggs to your liking; keep them warm over low heat. Add the red pepper and onion to the potatoes with another sprinkle of salt and pepper and cook 4–5 minutes. If the pan looks dry, add the teaspoon of olive oil.
- Stir in the zucchini and garlic and cook 4–5 more minutes. Remove from heat, fold in the grilled corn kernels and the crispy bacon, then top with sliced green onions. Serve with an egg on top and season with smoked sea salt and pepper.
Notes
Tip: You could pan-roast the corn before frying the bacon if you prefer. Any corn works, but caramelized kernels are especially delicious.
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Now about my shoe closet — if you help me tackle that, I’ll make you a breakfast dessert as thanks.