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Grilled Corn Summer Breakfast Hash

5 from 2 votes
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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 squash, chopped
  • 2 garlic cloves, minced
  • 1 red pepper, chopped
  • 2-3 ears grilled corn on the cob, cut off the cob
  • 1 teaspoon olive oil, you may not need this
  • 2 green onions, chopped
  • 3-4 large eggs
  • smoked sea salt + pepper

Instructions 

  • 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. Add potatoes with a sprinkle of salt and pepper to the bacon fat and cook for 8-10 minutes, stirring and tossing every few minutes. While potatoes are cooking, heat another skillet on medium high and cook your eggs as desired, then set aside over low heat.
  • Add peppers and onions (and another little sprinkle of salt and pepper) to potatoes and cook for another 5 minutes, stirring. At this time you may need to add the additional teaspoon of olive oil depending on how much bacon fat is left. After 5 minutes, add in the zucchini and garlic and cook for 5 minutes more, stirring. Turn off heat, then stir in grilled corn and bacon. Top with sliced green onions. Serve with an egg on top.

Notes

Note: I haven’t tried it yet but I’m assuming you could possibly pan-roast your corn before frying the bacon. Also, you can use any kind of corn, though the caramelized kernels are the best!
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