Photo: Dragne Marius
bacon corn hash
5 ingredients
openrecipes
I just realized we are almost halfway through with summer and while I should be totally stoked about this — seeing as we’re melting through our fourth heatwave so far this summer in NYC and given what are in store for the fall — I am spectacularly bummed as I am just getting used to having an avalanche of delicious summer produce at my disposal and haven’t had time to do half of what I wanted to with it yet. Plus, turns three at the end of the summer and I can’t, I won’t accept it. More time, please! For everything.
Estimated Nutrition (whole recipe, rough)
331
Calories
12g
Protein
5g
Fat
66g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 pound thick-cut bacon, cut into small dice
- 1 pound red potatoes, scrubbed clean and diced into 1/4- to 1/2-inch cubes (about 3 to 3 1/4 cups)
- Salt and freshly ground black pepper
- 4 medium-large ears corn, kernels cut from the cob (2 1/2 to 3 cups)
- 1 bundle scallions, thinly sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes