Skillet hash happens a lot around my house. Potatoes are constant, and the veggies and protein change depending on what’s in season and what I am craving.
I had frozen corn, bacon and mushrooms already on hand, so I picked up some bright green kale at the grocery store to give this dish color and crunch. In the past, I’ve made this with jalapenos, ham and green pepper, and just ham and jalapenos.
Since it’s just Rahul and myself eating this dish, we always have leftovers that can be packed away for lunch the next day (or eaten later on in the evening). My metabolism is all kinds of weird thanks to yoga classes, bike riding TO yoga class, and other crazy things I’ve been doing to try and stay fit.
Southern Skillet Hash
- 3 large russet potatoes, cubed
- 10 pieces of bacon
- 3 cloves garlic, minced
- 1 bunch of kale
- 1 8-oz container white button mushrooms, diced
- 1 ½ cups frozen corn (or one can)
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp cayenne pepper
- 1 tbsp extra virgin olive oil
- In a large skillet or dutch oven, heat to medium and cook bacon until browned. Set aside on a paper towel.
- While the bacon cooks, dice the potatoes and put them in a large bowl. Cover the potatoes with water and let sit.
- Leave all the bacon fat in the skillet and turn the heat down to medium low. Drain the potatoes and add them to the skillet.
- Cover and cook for 15 to 20 minutes or until soft, stirring every few minutes to keep the potatoes from sticking to the pan.
- Meanwhile, remove the stems from the kale and wash thoroughly. Tear into small pieces and set aside.
- When the potatoes have cooked through, add the minced garlic, onion powder, salt, black pepper, paprika and cayenne pepper and stir.
- Stir in the corn, mushrooms, kale, red wine vinegar and olive oil and cover, cooking and stirring occasionally until kale is soft and tender about 5 minutes.
- Stir in the bacon and serve.