Summer Bounty Hash

I think this is my favorite summer meal. I might declare something else my favorite later on, but for right now, this is it. Light and loaded with sweet corn, juicy tomatoes, delicate fingerlings and herbs, a little bit of crispy bacon for texture and salty pork goodness if you like, and an egg to round it out, it brings together some of the best of summer in one easy, but super delicious, dish. And please excuse my egg; they can't turn out perfect every time!




Summer Hash

2 slices of thick cut bacon (I like Hempler's or Nueske's - optional)
2 shallots, sliced
1/2 lb fingerling potatoes (or other waxy potato), cut into 1/2" cubes
1/2 cup chicken broth
1 cup fresh corn, scraped from 2 cobs,
1/2 tsp smoked Spanish paprika
1/4 tsp fresh thyme
1 TB fresh basil, chopped
1 large or 2 medium heirloom tomatoes, chopped
Shaved Parmigiano cheese (optional)
Salt and pepper to taste

In a large nonstick skillet, cook 2 pieces of bacon over medium heat until crispy. Chop and set aside.

In the fat, cook the shallots until softened, a few minutes. Add the potatoes and broth, and simmer for about 8 minutes, or until potatoes are almost cooked. Add the corn, thyme, and paprika, and simmer until potatoes are tender and corn is cooked, about another 10 minutes, until most of the liquid is evaporated. Season with salt and pepper. Serve with a topping of fresh basil, tomatoes, and crispy bacon. Top with a little shaved cheese if you like. Slip a fried or poached egg on top for a lovely rounded meal.

If you're vegetarian, you can easily lose the bacon - the smoked Spanish paprika will give a nice smoky flavor.