Smoky Summer Hash


At first glance, this meal seems somewhat unhealthy. I mean, bacon and fried potatoes?
But look closer.
Sure, there is bacon in there. But only a quarter pound of it… 4 or 5 slices. Just enough to give you that savory, meaty bacon flavor and texture.
And instead of adding more oil for the pan-fried potatoes, I just used the bacon grease that was still in the pan. Plus, I think potatoes get a bad rap. We just need to get over that, people.
And then there is the whole “1+ cup of veggies per serving” deal. It is in the form of corn and zucchini here, but can be easily changed out to suit the season.
Now if you’ll excuse me, I need to go pick up some more bacon and potatoes. Because even though we had this for dinner just last week, I’m craving it again…it is just that good!

Smoky Summer Hash

Prep Time: 30 minutes

Cook Time: 30 minutes

1 hour

Yield: 3-4 as a main dish

Smoky Summer Hash

This single-skillet meal is perfect for both breakfast or dinner, as a main dish or a side. Feel free to sub in different vegetables, depending on what you have on hand. It doesn't matter how many vegetables end up being included, but I aim for approximately 4-5 cups of veggies overall.


  • 1/4 pound bacon (4-5 slices)
  • 4-5 Yukon gold potatoes
  • 1/2 yellow onion, chopped (approximately 3/4 cup)
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon dried and ground coriander
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 2 ears of corn
  • 2 small-ish zucchini


  1. Chop the potatoes and onions into bite-sized pieces.
  2. 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.
  3. Meanwhile, cut the corn off the cob and chop the zucchini.
  4. 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.
  5. Meanwhile, when the bacon is cool enough to handle, tear it into bite-sized pieces.
  6. Remove the potatoes and onions from the skillet and add to the bowl with the bacon.
  7. Add the corn, zucchini, 1 teaspoon of paprika, pepper and salt to the skillet. Cook, stirring occasionally, until the vegetables are browned and tender, about 6-10 minutes.
  8. Remove the skillet from the heat. Stir the bacon and potatoes into the vegetables until well-mixed. Serve.


    • Julie @savvyeats says

      Quite possibly. But quiche is one of the only dishes I really don’t like, so I wouldn’t know… πŸ˜‰

  1. says

    This looks amazing! I’m going to try adapting it to a low sodium diet using low-so bacon, eliminating the salt and maybe adding a little fresh herb action. I’ll keep you posted. Thanks so much for sharing!

  2. says

    Wow! What an amazing mixture of goodness! It does seem like you could make a good quiche out of all that yumminess!
    It’s dinner time – going to go see what I can gather from the frig! Thanks for the great ideas ;-)~

  3. says

    Great idea for summer hash! I love making hash, but usually forgot about until March when I tend to have leftover corned beef around. This would be fabulously smoky with Nueske’s bacon. Also love that bowl.