Smoky Summer Hash

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 teaspoon of 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, the remaining 1 teaspoon of 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.