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Smoky Summer Hash

Smoky Summer Hash

Smoky Summer Hash

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.

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