Here’s another quick, easy recipe that uses fresh, local, seasonal ingredients. Adapted from this original. Hashes are so simple, and can be modified to fit whatever’s available during any given season.
2-3 slices bacon
3-5 medium potatoes
2 ears corn (or 1-2 cups frozen)
Handful of mushrooms
Fresh herbs, chopped (I used a combo of thyme, tarragon, and garlic chives – not a typical combo, but it worked)
Dice the potatoes and mushrooms into 1/2″ cubes. Standing the corn on end, slice the kernels off – it helps to stand the corn in a shallow bowl so the kernels don’t all escape.
Cut the bacon into small chunks, then saute over medium-low heat until most of the fat has rendered. Add the potatoes and cook for about 5 minutes. Add the corn and mushrooms and cook for another 5 minutes, until the potatoes are tender. Remove from heat, and sprinkle in the chopped herbs and a little salt and pepper and mix well.
Fry up a couple eggs (sunny-side up), and slide one over each pile of hash. Pierce the yolk with your fork and let all the goodness run down into the potatoes.
Serves two adults and a kid.