1 pound potatoes, cleaned and diced into 1/4- to 1/2-inch cubes (about 4 cups)
Salt and freshly ground black pepper
4 medium ears fresh sweet corn, kernels cut from the cob (2 1/2 to 3 cups)
1 bundle green onions, thinly sliced (green parts only)
4 eggs, cooked to your preference, for serving
In a large skillet set over medium heat, cook the bacon until crisp. Remove with a slotted spoon to a paper towel-lined plate. Leave a few tablespoons of the fat in the skillet.
Add the diced potatoes to the hot bacon fat and season with salt and pepper. Let the potatoes cook a few minutes before turning or stirring them so that they get golden brown. Continue cooking and stirring for about 25 minutes or until potatoes are just barely tender when pierced with a fork, adjusting heat as needed.
Toss in corn and let cook a few minutes until lightly golden. Return the cooked bacon to the skillet and cook another minute or two until bacon is warm. Remove skillet form the heat and sprinkle in the green onions.
Divide into serving bowls and top with a fried egg.
This recipe is fantastic with whichever type of potato you have on hand. My favorite is either russet or red potatoes.