Grilled Corn Summer Breakfast Hash

Heat a large skillet over medium heat. Once the skillet is hot, add chopped bacon and cook until bacon is crispy and fat is rendered – about 4-5 minutes. Remove bacon from the skillet with a slotted spoon and drain it on a paper towel.

Then add potatoes with a sprinkle of salt and pepper to the bacon fat and cook for 8-10 minutes, stirring and tossing every few minutes. While potatoes are cooking, heat another skillet on medium high and cook your eggs over medium heat until you reach the yolk hardness that is desired, then set pan aside over low heat.

Add peppers and onions (and another little sprinkle of salt and pepper) to potatoes and cook for another 5 minutes, stirring. At this time you may need to add the additional teaspoon of olive oil depending on how much bacon fat is left. After 5 minutes, add in the zucchini and garlic and cook for 5 minutes more, stirring. Turn off heat, then stir in grilled corn and bacon. Top with sliced green onions. Dish it out onto your serving plates and serve with an egg on top.

Note: I haven’t tried it yet but I’m assuming you could possibly pan-roast your corn (if you don’t have leftover grilled corn) before frying the bacon. Also, you can use any kind of corn, though the caramelized kernels are the best!