Prep time: 20 minutes
Total time: 40 minutes
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
- 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.
- 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.
- 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.
- 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.
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