As I don’t yet have any kids in real school, anytime someone laments that summer is over, I just want to grab them and say, “It’s NOT OVER! We have three more weeks! Don’t steal my summer!!”
It’s possible I have a slight aversion to the cold.
This hash, it celebrates all that is good and right about summer. It’s crisp and sweet and simple but flavorful. It shares my lazy summer mornings when we have time to just “throw an egg on it.” It soaks up those last gorgeous rays and bare, soft baby skin and makes you long for summer days before they’ve even passed.
Feel free to join me in celebrating all the goodness of STILL HERE summer while fresh and delicious produce is still readily available.
adapted from here
Makes enough to top with four fried eggs
2T olive oil
2 pounds Yukon gold or red potatoes (or a mix), cut into a 1/2-inch dice
1 small yellow onion, sliced
1 small zucchini, sliced in half moons
1 large cob of corn with kernels sliced off
Salt and pepper to taste
Serving ideas: Fried eggs, dabs of goat cheese and slivers of green onions
1. Heat oil in a 12-inch cast iron frying pan over medium heat. Add the potatoes don’t move them for a few minutes. Season tops well with salt and pepper. Once they’ve gotten a little
brown underneath, begin flipping and turning them, then letting them
cook again for a few minutes. Once they’ve browned slightly, they should come off the pan easily, so don’t fight them off.
2. When the potatoes are about three-fourths as crisped and brown as
you’d like them (about 15 minutes) add the onion. Cook for an additional 5 minutes. Add the zucchini and corn, cover
the pan and cook for another 5 minutes, or until tender but still crisp. Taste for seasoning and adjust if needed. Serve immediately (or, you know, munch on it through the day because it’s so delicious).