I felt very patriotic making this breakfast considering corn and potatoes are the pride of America’s heartland.  It definitely helped that I had the Olympics on in the background and was frying up the bacon right as Serena Williams won a gold medal and the National Anthem started playing. But then, right as I was throwing the potatoes into the bacon grease, the flag fell. Whoops. But it’s okay, because my breakfast was still delicious. And I think they rescued the flag right?


Serves 4

  • 1/2 pound thick-cut bacon
  • 1 pound red potatoes, scrubbed clean and diced into 1/4- to 1/2-inch cubes (about 3 to 3 1/4 cups)
  • Salt and freshly ground black pepper, to taste
  • 4 ears corn, kernels cut from the cob (about 2 1/2 to 3 cups)
  • 4-5 scallions, thinly sliced
  • 4 eggs


1. Fry the bacon in a large skillet over medium heat until it begins to crisp, about 10 minutes. Don’t drain the bacon grease!! Drain the bacon on paper towels. When cool, chop into bite size pieces.

2. Raise the heat in the pan to medium-high and add the chopped potatoes in an even layer. Sprinkle with salt and pepper. Cook about 20 minutes until golden brown and soft, but not mushy, stirring occasionally.

3. Drain off the excess bacon fat, but keep the potatoes in the pan, and add the corn kernels. Cook for about 4-5 minutes until the corn begins to brown and crisp. Turn off the heat, and stir in the scallions and chopped bacon.

4. Fry up the eggs (Crack one or two eggs at a time into the skillet and reduce heat to medium. Cover the skillet with a small lid and cook for 1-2 minutes until whites are cooked through.

5. Divide the hash among four plates, top each with a fried egg and sprinkle with additional chopped scallions.


Source: Adapted from Smitten Kitchen