David was able to visit this past weekend. Unfortunately, I won’t be able to see him for quite some time, as I will be in school and he will be out of the country. I figured it only made sense to have a post about a delicious breakfast that I learned to make from him. When we first started dating, he always talked about this breakfast hash he would make for his roommate and him over the weekend. When we finally had an opportunity for him to make it for me, I was thrilled and it definitely lived up to the hype. He enjoys eating it as is, but I found that adding an egg fried over-easy to the top of the hash really pulled it all together. This is a perfect breakfast for Saturdays or Sundays, when you just want to have a relaxing morning. We made it this past Sunday and spent the morning eating David’s hash and watching Scrubs.
David’s Breakfast Hash
David got the idea for this recipe from a brunch spot that he visited in San Diego. The crisp green onions on top give it a really delicious crunch. David doesn’t like to use the full can of corn, but when I’ve made it before, I thought it was fine.
- 4 red potatoes, rinsed and cubed
- 1 pound bacon, cut into bite sized pieces
- 2/3 of 14-ounce can sweet corn
- 1 scallion, thinly sliced
In a large cast iron skillet (or a large non-stick skillet if you don’t have a cast iron skillet) over medium-high heat, cook the bacon until it begins to crisp up a bit. Remove the bacon and some of the rendered fat. Leave about 2-3 tablespoons of rendered bacon fat in the skillet. Add the potatoes and cook until they are cooked through and begin to crisp up on the outside. When potatoes have cooked, drain off any excess bacon fat. Add the bacon and corn (2/3 of can or full can if you want more corn) and cook until the corn has heated through. Remove from the heat and divide equally into four bowls (or two for larger portions). Top with the sliced scallions and serve as is or with a fried egg on top.