Sweet Corn Hash and Eggs
(from kadom100’s recipe box)
Source: Shape
Prep time: 4 minutes
Cook time: 23 minutes
Serves 4 people
Categories: breakfast brunch
Ingredients
- 3/4 pound new red potatoes, diced into 1/2-inch pieces
- cooking spray
- 4 slices Canadian bacon, diced
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 1/3 cups corn kernels, from 2 ears of corn
- 2 teaspoons chopped fresh thyme leaves
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 4 large eggs
Directions
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Place potatoes in a microwave-safe bowl. Cover tightly and cook on high for 5 minutes or until just tender.
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Meanwhile, spritz a medium nonstick skillet with cooking spray and heat over medium-high. Add bacon and cook, stirring frequently, for about 3 minutes, until well browned and beginning to pop. Transfer to a small dish and set aside.
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Add oil on skillet and heat over medium-high. Mix in onion and cook, stirring occasionally, for 3 minutes or until softened. Add potatoes and cook for 5 minutes, stirring once or twice, until browned. Stir in bacon, corn, thyme, salt, and pepper and cook for 2 minutes or until heated through.
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Coat another skillet with cooking spray and cook eggs sunny side up. Divide hash among 4 plates, top each with an egg.