It was so gorgeous but it didn’t stop me from eating it in a mere 2 minutes. It all got soaked up! I just realized we are almost halfway through with summer and while I should be totally stoked about this — seeing as we’re melting through our fourth heatwave so far this summer in NYC and given what awesome things are in store for the fall — I am spectacularly bummed as I am just getting used to having an avalanche of delicious summer produce at my disposal and haven’t had time to do half of what I wanted to with it yet. Summer corn on the cob is the absolute best!! It was even extra delicious with some juniper and rosemary ketchup I won from a gourmet site. Every Thursday we got to our local farmers market. Hi Grace — I used thick-cut bacon and it was very cold. alright, there you go again: flippin’ brilliant! Not gonna lie, I can’t wait to have your cookbook in hand! Scatter bacon in pan over medium-high heat, no need to heat the pan first. I also just have to say that now whenever I think about your site, and dishes like this in general, I start humming Beyonce’s song, “if you like it you should’ve put an egg on it”… :). Salt and freshly ground black pepper And I just got Red Corn from my Bountiful Basket! (I’ve been eyeing your corn and tomato pie again but am still waiting for real tomatoes. A little hot standing by the stove, so I might wait until the weather cools off to try again (but then the corn might not be as amazing as it is now). I won’t tell you how much I was able to remove but it rhymes with shmoo to shmee shmablespoons. Loved the hash, and your website is incredible! This was ridiculously good. So, the recipe below reflects the suggestion that you use more than you’ll see in the photos. This wrapped up my SK week, apparently, as I made 6 of your recipes this week, and like usual, we were smitten. Plus I have to tell you that your broccoli rabe garlicy pasta has become a weekly staple. Slightly heaped 1/4 teaspoon kosher salt. I know you’re too good for that, I know you live too far away for that, and I certainly know winning the lottery wouldn’t be enough money to pay for that, but still: can you please come cook for me every day, every meal? I recently played with quail eggs and mini brunch bites. Would you please share the brand/ maker? The bacon cooks the potatoes to perfection, the corn kind of grills/blackens in the pan and smells amazing, and the fresh green onions add beautiful scent and color. In the newspaper, they look even prettier! Wow, this was ridiculously good. i bet you could simplify further by cracking the egg directly into the hash at the end when you add the scallion, cover for a bit and let the egg baste in the steam. I tossed in a diced red pepper that was close to it’s “use by” date and it added some nice color. I will definitely be making this again and am already dreaming up variations. My kind of food. This looks so yummy. i made this this morning. With only the hash plus one fried egg per person (no sides), this was the right amount for two hungry adults and a moderately hungry 2-year-old, with almost none left over. for lunch today, with a garden fresh ripe tomato on the side. This was AMAZING. :) I bet I can get shmee to shmour tablespoons. It was soooo good. Would you recommend canned or frozen? If you haven’t tried it yet, you should. Thank you, Deb. First published July 17, 2012 on smittenkitchen.com |, index of cookbooks referenced on smitten kitchen, Charred Corn Tacos with Zucchini-Radish Slaw, http://www.nytimes.com/2012/07/18/dining/coping-with-summers-bounty-of-vegetables.html, http://www.restaurantware.com/plastic-smallware/. Another winner for my comfort food list. This cracked my top 25! Haha, this reminds me of a Swedish dish called “Pytt i panna”. Jen — I forgot! If you’re looking for ideas for crunchy baked chicken tenders, I usually take an interesting flavored potato chip, crush them up with a rolling pin, and use that for the breading. Thank you for all your hard work. Made this with the broccoli slaw linked earlier in the post, the flavours played off each other beautifully for me. This should take about 10 minutes. They used to have one at Miss Millie’s (in San Francisco), which is no longer, and I have been so unsuccesful at even making it taste, well, edible. You’ve made quite a name for yourself! I made this, and was disappointed that the steam coming from the corn cooking in the potatoes made the lovely, crispy potatoes rather mushy and…meh. Oh, and I used Yukon gold taters, which are pretty soft, so they don’t take very long to cook…. I bought two pounds of bacon today – all for BLTs with my home-grown tomatos. Making Fresh Gooseberry Pie! We’re almost vegetarians at my house, but we still eat bacon because that falls into its very own food group, right? Any recipe that starts with “take a half-pound of bacon…” is definitely one for me. Can I mention again how annoying it is that so many Comments tinker with the recipe instead of just trying it flat-out like you write it. 1/2 bundle green onions. Season with more salt or pepper to taste, if needed. I appreciate your measurement system. Saute the potatoes and corn together until the corn gets a bit brown but stays fairly crisp, about 4 to 5 minutes. I made a special trip to the grocery store just so I could make this for dinner last night. So delicious with some sour cream and maple syrup and a fried egg. I’m adding this to my breakfast to-do list! Hi Alisa — The plate is sage green (kind of greyish, though) and it’s from our dish set, which is called Calvin Klein Cargo, but they’ve discontinued it. Can we have the recipe for the chocolate cherry scones? This looks great! Because there are only four ingredients here, the bacon is a big part, maybe not the best recipe to do a swap on. Sorry, I see you said you kept them on one place. Lovely. I was wary of all that bacon fat, but it works out just fine. I actually have not but if it already comes flaky and crisp, no reason not to stir it in at the end. Made this for dinner tonight. mmmm! Thanks for all the lovely recipes and how-to photos. Crack one egg into the skillet and reduce heat to medium. First I thought your red potatoes were apples. Thanks!! I didn’t have any leftover bacon fat, so I either had particularly lean bacon or particularly absorbent potatoes. It’s amazing what you can do with four (or five if you include the egg) ingredients! Bump up the heat a little and add the corn to the skillet. Danke! There’s something really great about getting such a deep flavor and range of textures from only four ingredients (plus salt and pepper). If you don’t have the book I could send it to you. Let them cook for a few minutes in one place and get a bit golden underneath before turning them over and moving them around. We throw the potatoes, bacon and a diced onion (red onion for preference) into a frypan with some peanut oil and cook turning regularly as everything browns and softens for about 45 minutes, then stir in a couple of spoonfuls of fermented bean curd -this makes it taste Chinese ;-) and then serve with iceberg lettuce leaves to wrap the warm salty potato hash in. I had some flavorful farmer’s market scallions, which made a surprising difference. Pour off all but 1 tablespoon bacon fat from pan (save for other fun stuff, like frying eggs) and add corn to it. Who knew the potatoes would get so creamy and melt in your mouthy. I would also love to hear more about the scones sometime! Thanks for a(nother) fantastic recipe. So glad I’m seeing this on Monday, so my next shop, which would have some local corn (just arriving here in RI-will need extra for this), I’ll also grab some scallions for next Sunday brunch. It’s so fun that multiple generations now share an obsession with Smitten Kitchen! Sooooo good!!! This is a bit like a dish my Chinese mother-in-law taught me. That’s brilliant, particularly since I’ve been a poached egg fiend of late. Another excuse to buy bacon :-) Thanks Deb! Hey Deb, did you know that someone put this recipe (word for word, even including the shmablespoons reference) on epicurious without giving you credit? This sounds so good but even better with the corn. Make sure to fully heat your oil before adding the potatoes or they’ll just soak it up. Make this immediately! Living in Berlin, where real bacon is scarce to nonexistent, I find myself feeling a little like your potatoes, jealous of being not in bacon. You can find some pieces on calvinklein.com and replacements.com. Just so yummy!