Succotash Hash Recipe

Serves 4
Prep time: 20 minutes
Total time: 40 minutes

Ingredients

12 ounces|340 grams thick-cut bacon, cut into ½-inch thick pieces
1 pounds|470 grams Yukon gold potatoes, cut into 1-inch pieces 
1 medium zucchini, cut into ½-inch pieces 
1 small red onion, diced 
8 ounces|225 grams cherry tomatoes, halved
1 (14-ounce|400 gram) can lima beans, drained and rinsed, or 1 cup|150
grams frozen lima beans, defrosted
1 teaspoon smoked paprika 
2 garlic cloves, minced
1 ear corn, shucked, kernels removed 
1 jalapeño, stemmed, seeded and minced 
¼ cup|60 ml red wine vinegar 
¼ cup|10 grams roughly chopped basil 
¼ cup|10 grams roughly chopped cilantro
kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
4 large eggs

Directions

1. Heat a large cast-iron skillet over medium. Add the bacon and cook until crisp, about 10 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and drain the bacon fat, leaving ¼ cup|60 ml in the saucepan.
2. Add the potatoes in a single layer and cook, stirring often, until golden and cooked through, about 12 minutes. Using tongs, transfer the potatoes to a bowl and set aside.
3. Add the zucchini and onion and cook until the zucchini is golden and the onion is soft, 6 to 7 minutes. Add the lima beans, paprika, garlic, corn, and jalapeño and cook until the garlic is fragrant, 2 to 3 minutes. Add the tomatoes and vinegar and cook until the vinegar has almost completely reduced, about 2 minutes. Stir in the cooked bacon and potatoes and the herbs and season with salt and pepper. Keep warm.
4. Melt the butter in a large nonstick skillet over medium-high. Add the eggs and season with salt and pepper. Fry until the whites are cooked through and the yolks are still runny, about 4 minutes. Transfer to the top of the hash and divide among plates to serve.

Get recipes like this and more in the Munchies Recipes newsletter. Sign up here.

from VICE US https://ift.tt/3gVdKZi
via cheap web hosting