Description
This single-skillet meal is perfect for both breakfast or dinner, as a main dish or a side. Feel free to substitute in different vegetables, depending on what you have on hand. It doesn’t matter how many vegetables end up being included, but I aim for approximately 4-5 cups of veggies overall.
Ingredients
- 5 whole Yukon Gold Potatoes
- ¾ cups Chopped Yellow Onion
- ¼ pounds Bacon
- 2 ears Sweet Corn
- 2 whole Small Zucchini
- 2 teaspoons Smoked Paprika, Divided
- ½ teaspoons Dried And Ground Coriander
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Salt
Preparation
Chop the potatoes and onions into bite-sized pieces.
Preheat a cast-iron skillet over medium-high and add the bacon. Cook for 5-6 minutes on each side, or until the edges are crispy and browned. Remove from the pan and set aside in a large bowl.
Meanwhile, cut the corn off the cob and chop the zucchini.
Add the potatoes and onions to the skillet, along with 1 teaspoon of paprika and the coriander. Cook, flipping occasionally with a spatula, until the potatoes are crispy on the outside and tender on the inside when pierced with a fork, about 10-13 minutes.
Meanwhile, when the bacon is cool enough to handle, tear it into bite-sized pieces.
Remove the potatoes and onions from the skillet and add to the bowl with the bacon.
Add the corn, zucchini, the remaining 1 teaspoon of paprika, pepper and salt to the skillet. Cook, stirring occasionally, until the vegetables are browned and tender, about 6-10 minutes.
Remove the skillet from the heat. Stir the bacon and potatoes into the vegetables until well-mixed. Serve.
