Smoky Summer Hash

• 5 whole Yukon Gold Potatoes
• 3/4 cups Chopped Yellow Onion
• 1/4 pounds Bacon
• 2 ears Sweet Corn
• 2 whole Small Zucchini
• 2 teaspoons Smoked Paprika, Divided
• 1/2 teaspoons Dried And Ground Coriander
• 1 teaspoon Ground Black Pepper
• 1 teaspoon Salt

1. Chop the potatoes and onions into bite-sized pieces.
2. 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.
3. Meanwhile, cut the corn off the cob and chop the zucchini.
4. 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.
5. Meanwhile, when the bacon is cool enough to handle, tear it into bite-sized pieces.
6. Remove the potatoes and onions from the skillet and add to the bowl with the bacon.
7. 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.
8. Remove the skillet from the heat. Stir the bacon and potatoes into the vegetables until well-mixed. Serve.

potatoes, yellow onion, ubc, zucchini, paprika, ground coriander, ground black pepper, salt

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/smoky-summer-hash/ (may not work)