Smoky Summer Hash
1/4 lb. bacon (4-5 slices)
4-5 Yukon gold potatoes
1/2 yellow onion, chopped (approximately 3/4 c.)
2 tsp. smoked paprika
1/2 tsp. dried and ground coriander
1 tsp. ground black pepper
1 tsp. salt
2 ears of corn
2 small-ish zucchini
Chop the potatoes and onions into bite-sized pieces.
Preheat a cast-iron skillet over medium-high and add the bacon. Cook for 5-6 minutes on each side, or until the edges are crispy and browned. Remove from the pan and set aside in a large bowl.
Meanwhile, cut the corn off the cob and chop the zucchini.
Add the potatoes and onions to the skillet, along with 1 tsp. paprika and the coriander.
Cook, flipping occasionally with a spatula, until the potatoes are crispy on the outside and tender on the inside when pierced with a fork, about 10-13 minutes.
Meanwhile, when the bacon is cool enough to handle, tear it into bite-sized pieces.
Remove the potatoes and onions from the skillet and add to the bowl with the bacon. Add the corn, zucchini, 1 tsp. paprika, pepper, and salt to the skillet.
Cook, stirring occasionally, until the vegetables are browned and tender, about 6-10 minutes.
Remove the skillet from the heat. Stir the bacon and potatoes into the vegetables until well-mixed. Serve.