Charred Corn & Heirloom Tomato Breakfast Hash with Fried Eggs

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 2 cups fresh sweet corn kernels
• 2 medium heirloom tomatoes
• 1 lb Yukon gold potatoes
• 1 medium yellow onion
• 2 garlic cloves
• 3 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 large eggs
• 1/4 cup fresh basil leaves
• 1/3 cup crumbled feta
• 1 tbsp butter

Instructions

1. 1Scrub the potatoes and dice them into half-inch cubes; rinse under cold water and pat completely dry with a clean towel so they crisp instead of steam.
2. 2Heat a large 12-inch cast-iron skillet over medium-high heat and add olive oil. When the oil shimmers, add the potato cubes in a single layer and cook undisturbed for 4 minutes until the bottoms turn golden.
3. 3Stir the potatoes, then add the diced onion and continue cooking 6 to 8 minutes, stirring every couple of minutes, until the potatoes are tender and deeply browned at the edges.
4. 4Slice the kernels from the cobs if needed, then push the potatoes to one side of the skillet. Add the corn kernels to the empty space and let them char for 2 to 3 minutes without stirring until lightly blackened in spots.
5. 5Mince the garlic and stir it into the whole skillet along with smoked paprika, salt, and black pepper; cook 30 seconds until fragrant.
6. 6Dice the heirloom tomatoes into generous chunks, fold them gently into the hash, and cook just 1 to 2 minutes so they warm and release a little juice but still hold their shape.
7. 7Push the hash to the edges of the skillet to create four wells. Add the butter, crack an egg into each well, and season the whites lightly with salt.
8. 8Cover the skillet and cook 3 to 4 minutes for set whites and runny yolks, or longer if you prefer firmer yolks.
9. 9Remove from heat, tear the basil leaves over the top, and scatter crumbled feta across the skillet.
10. 10Serve immediately straight from the pan while the eggs are still soft and the tomatoes are juicy.
11. 11Leftover hash (without eggs) keeps well for next-day reheating in a hot skillet.