Bacon corn hash (American)

"Hash" as it's casually called is a typical American comfort-food, prepared mainly in private homes. It's usually seen as a solution for dealing with left-overs, but it has made a more glamorous come-back in recent years as a canvas for gourmet combinations.
It consists of mainly meat and potatoes, diced, and cooked together with other ingredients - like onions or other vegetables. Sometimes - as I did here as well - it's served with a fried egg on top, turning it into more of a breakfast dish. Its name comes from the French "hacher", which means to chop. 
Here, the potatoes are accompanied by some bacon (as "the meat" in the classic picture), green onions (instead of regular ones, for a touch of freshness), and some corn kernels for an additional crunch.
Recipe adapted from: the Smitten Kitchen.

Last year: Fennel and Camembert pocket pies in spelt pastry.
Two years ago: Turkey bites in Brie and walnut sauce with grapes.
Three years ago: Spaghetti with sesame oil, shiitake and chicken, Gnocchi with thyme-butter sauce and browned cauliflower (Italian) and Red wine baby shrimps with olive and tomato quinoa.





Ingredients (serves 2):

• 3 small-medium new potatoes (that's what was in at the time, but regular year-round potatoes work fine too)
• 8 slices of lean smoked bacon (80 g)
• 1 tablespoon oil (if you're using lean bacon like me)
• 100 g corn kernels from the can
• 4-5 scallions (green onions)
• salt and freshly ground pepper to taste
• 1 fried egg to top  for each serving (optional)

Dice the bacon and fry it in a deep pan (with a bit of oil if it's lean like mine).

Stir once in a while until it's cooked and crispy to your liking. Remove the bacon from the pan and put it aside, leaving as much fat in the pan as you can. Next, dice the potatoes into small-ish cubes:

Put the diced potatoes in the pan and fry them around, stirring once in a while, until golden and cooked all over (5-7 minutes). When the potatoes are done, return the bacon in the pan and also add the corn. Season with salt and pepper to taste and give it a good stir.

Dice the onions and add them too, removing the pan from the heat right then:

Mix well and divide between serving plates. Next, quickly fry the eggs and complete each serving with one. It's done, dig in! :)