Country Corn Hash and Eggs

Tammy Brownlow


This is a quick and tasty comfort food meal. It's great for breakfast or dinner. I actually made it for dinner the first time and it really hit the spot with a slice of toast. If you enjoy sunny side up or over easy, the yolk adds an amazing rich sauce to the hash.

It reminds me of the way my grandmother made our breakfasts - with the kick of pepper sauce that was always on the table next to my papaw's plate and coffee.

★★★★★ 1 vote
10 Min
15 Min
Stove Top


4 slice
1 c
fresh or frozen corn
1 c
small diced potatoes
1/4 c
diced onion
1 small
diced bell pepper, red, yellow, or green
garlic clove, minced
salt and pepper to taste
2 large
1 Tbsp
vegetable oil


fresh flat leaf parsley
hot pepper sauce to taste (i use louisiana hot sauce)


1In a large non-stick skillet place bacon, then turn heat to medium-low.
2Cook until golden, then flip about 4 minutes.
3Prep veggies while bacon is cooking.
4When bacon is done remove and set aside. Add potatoes to the same skillet and cook until tender and just beginning to brown about 5 minutes.
5Add onion, peppers, garlic, and corn. Cook stir until onions are translucent. Crumble bacon and stir into hash. Salt and pepper to taste. Turn off heat and put a lid on to keep warm.
6In another medium skillet heat oil on low. Add eggs. Cook 'em like you like them. Some like the egg yolk as a sauce sunny side up or over-easy.
7To serve:

Divide hash on 2 plates, garnish with parsley and pepper sauce if desired. Top with an egg and enjoy!

About Country Corn Hash and Eggs

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids