Last week I made a trip to a new-to-me farmer’s market that was opening for it’s first week of the season. I wasn’t sure what to expect since it’s a smaller market, so I tried not to get too excited…but to my delight, I came home with two bags stuffed full of goodies.
First up, my absolute favorite peaches. It was their first pick of the season and I immediately grabbed a bag.
Next up, potatoes. The hubby and I absolutely love roasted potatoes and when I was these tiny little butter potatoes I knew I just had to have them.
At the next stall there were some beautiful green onions. Since I was fresh out at home, I snagged a bundle:
Finally, I picked out some sweet corn and tomatoes…then I hit the road. My mind was racing the whole way home about what I could make with all of these delicious goodies.
Here’s what I did:
I washed the potatoes, then halved or quartered them depending on their size. I put them on a pan with a couple strips of turkey bacon. (You could definitely pick up some great bacon at the Farmer’s Market, but I happened to have some at home already from last week!). Turkey bacon doesn’t produce a lot of grease, but it does make some, and I knew the potatoes would be delicious if they took a little tumble in some of that grease after the bacon was done cooking 🙂
Next I chopped the green onions and set them aside:
Next up, corn. I love grilling corn in the summer to give it a deeper flavor so I prepped three of the ears for the grill by pulling the husks back carefully and removing as much silk as possible. Then I grilled them for about 10 minutes, turning often.
Once the corn had cooled enough, I sliced it off the cob and into a big bowl. I chopped up the bacon and added it to the bowl, along with some black beans that I defrosted from the freezer and the green onions. When the potatoes finished roasting, I added them as well.
If you want, you can add a little of your favorite Parmesan-type cheese. Stir to combine and serve while still warm.
Farmer’s Market Potato Hash
Prep Time: 10 min
Cook Time: 25 min
Keywords: bake roast stovetop saute side healthy black beans potato fall spring summer
Ingredients (Serves 4-6)
- 3 strips bacon
- 2 cups diced potatoes (red potatoes or fingerlings would work well)
- 1 cup black beans, cooked
- 1/2 c green onion, diced
- 2 ears of corn
- Parmesan cheese, to taste
1. Dice potatoes and place in a jellyroll pan. Place bacon in the same pan. Roast at 425 degrees (removing bacon after it’s cooked) until potatoes and brown and crispy, stirring every 10 minutes.
2. Peel back the husks of the corn and remove silk. Replace husks and grill over medium heat for about 10 minutes.
3. Slice corn off the cob and place in a large bowl with the black beans, diced green onion and bacon.
4. Add the potatoes and top with cheese if desired.
5. Stir to combine and serve warm.
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We ate ours for dinner with some BBQ Babyback Ribs, and then enjoyed the leftovers for breakfast!
For dessert, I suggest you throw some of those peaches on the grill. Top with ice cream or yogurt and enjoy 🙂
What’s the best thing you’ve created with your farmer’s market finds?
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