Corn, Bacon, and Mushroom Hash

When I first started cooking on my own (you know, something slightly more involved than throwing ramen in the microwave) I turned to Smitten Kitchen.  The recipes looked divine and Deb writes in a way that invites you to give even the more challenging concoctions a try.  I’ve been cooking recpies from her kitchen ever since the beginning–I think the first thing I ever tried was a bean and tomato salad that was such a hit that its become a staple in my kitchen, along with many other recipes that originated on her blog.  Her book is coming out soon and I CANNOT wait until it gets here.  But until then I’ll be making the deliciousness that I find every time I click over to her site.

Bacon, Corn, Mushroom Hash

I had a day off from work in the middle of the week and I devoted it to my kitchen and my job search.  I pulled the ingredients for her bacon, corn, hash out of my refrigerator to make a kick-ass breakfast for myself.  A few MINOR modifications later and I was indulging in one of the best breakfasts I’ve made in a long time.

Bacon, Corn, Mushroom Hash

Corn, Bacon, and Mushroom Hash

adapted VERY slightly from Smitten Kitchen
 

ingredients:

-3/4 lb. bacon

-1 lb. red potatoes, cubed (I used three medium sized potatoes)

-3 cups corn (I used four ears of corn)

-1 1/2 cups sliced baby bella mushrooms

-1 bunch of scallions, sliced

-salt & pepper to taste

-1 fried egg

make some magic:

1) This recipe is somewhat time consuming for a weekday morning meal.  My suggestion is to prep all of your ingredients the night before (cube your potatoes, cut your corn off the cob, and slice your mushrooms and scallions).  It’ll save you a lot of time in the morning and your stomach will appreciate the extra effort.

2) Start by frying your bacon.  My knives are NEVER as sharp as they should be so I don’t even try to chop my bacon before I cook it.  You want it to be crispy all around–it took mine about 15 minutes.  When your bacon is nice and crispy, remove it from the pan and set it on a paper towel to cool.

3) Using the delicious bacon grease left over in your pan set the heat to medium or medium-high and begin to cook your potatoes.  Dump them into your pan in an even layer and move them every five minutes or so for the next 20 minutes.  They’ll get this gorgeous golden crispness to them and you’ll love yourself for utilizing the bacon grease.

4) Add your corn and mushrooms to the skillet along with some fresh pepper and a pinch of salt.  Stir it so it cooks evenly and let the corn and mushrooms brown up a bit.  It took mine a little more than 5 minutes to achieve this level of perfection.

5) Remove the skillet from the heat, stir in your scallions, and top with a fried egg if you so desire (I hope you do, the egg takes this dish from great to REALLY GREAT).  Taste a bite to test your seasoning and adjust as necessary.

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