353 calories, 5.6 grams sugar, 12.8 grams fat, 49.4 grams carbohydrates, 17.6 grams protein
True, this savory hash is made with bacon and potatoes, but it’s still an overall nourishing dish! Every meaty, mouthwatering bite is loaded with nutrient-packed veggies like zucchini and corn. Plus, you’ll feel full for hours after digging in.
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.
Makes 4 servings.
Recipe provided by Savvy Eats