Rosemary, Bacon and Fresh Corn Potato Skillet
Description
Take advantage of the season's fresh corn with this wonderful side dish. It also has fresh rosemary sprigs, bacon and red potatoes. For an extra flavor boost, add a few tablespoons of onion while cooking.
Ingredients
3 medium red potatoes, thinly sliced into bite-sized pieces
3 ears of corn, kernels sliced off
4 slices bacon, cooked and chopped into 1 inch pieces
2 T. finely chopped fresh rosemary
kosher salt, to taste
freshly ground black pepper, to taste
2 T. olive oil
optional: 2 T. chopped onions
Directions
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In a large skillet, warm oil over medium high heat. Add potatoes and onions; stir to coat. Season with salt and pepper.Cook undisturbed a few minutes; stir. Continue cooking until potatoes are softened and beginning to brown, about 10-20 minutes, depending on the thickness of potato slices.
Add corn and cook, stirring as needed, until tender but still crisp. Remove from heat; add cooked bacon and fresh rosemary. Taste and adjust seasonings, as needed.
5 servings