I knew I’d be making this as soon as I saw the picture. There is something about cooking with fresh, local, in-season ingredients. It uses lots of fresh produce, and some veggies in season here at the end of the summer–corn and zucchini. I also need to get cracking on the peach and raspberry recipes while there are some really good ones in the stores.
4 slices of bacon, chopped
4 medium yukon gold potatoes, chopped into cubes
1/2 red onion, chopped
1 medium zucchini squash, chopped
2 garlic cloves, minced
1 red pepper, chopped
2-3 ears grilled corn on the cob, cut off the cob
1 teaspoon olive oil (you may not need this)
2 green onions, chopped
3-4 large eggs
smoked sea salt + pepper
Heat a large skillet over medium heat. Once hot, add chopped bacon and cook until crispy and fat is rendered – about 4-5 minutes. Remove bacon with a slotted spoon and drain on a paper towel. 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 as desired, then set 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. Serve with an egg on top.