Corn, Brussels Sprouts, and Bacon Hash

If there are three things I love, it's bacon, corn, and Brussels sprouts.  It was only a matter time before I found a way to mix the three together in one heaping portion on my plate.  The combination of sweetness from the corn, salt from the bacon, and earthiness from the Brussels sprouts creates a great mix that satisfies all cravings.

I never thought I'd be able to buy corn and Brussels sprouts at the same farmers market (well, on the same day at least), but apparently life is even more beautiful than I thought.  Nothing like a 30-40 degree temperature difference within 100 miles to make for the world's best farmers markets.  Variety is the spice of life, right?

Take 1 pound of Brussels sprouts, cut off the ends, and slice in half.  Roast at 400 degrees coated in olive oil, kosher salt, and freshly ground pepper for 30 minutes or so.

Toss the Brussels sprouts about halfway through and take them out of the oven to a welcome caramelized color.

Cut up 3-4 pieces of thick-cut bacon and cook until crispy in a large skillet.  Let the bacon drain on a paper towel, but don't toss that bacon grease!

Meanwhile, remove the husks from 4 ears of corn - the sweeter the better.  It's corn season, people, make the most of it.

Using a sharp knife, cut off the kernels from all of the ears into a large bowl.

Place the corn kernels in the heated bacon grease and fry for 10 minutes, until cooked, yet crispy.

The corn will get a little charred, but in a good way.

Add the cooked Brussels sprouts and bacon to the corn and toss.  Cook for a couple more minutes and add any extra salt and pepper necessary.

If you happen to have the same addictions as me, mainly to bacon, Brussels sprouts, and corn, then you need to create this addictive hash pronto.  And if you happen to have an additional addiction, perhaps to peas or asparagus, you can throw it in there too.  It makes for one happy hash.

Corn, Brussels Sprouts, and Bacon Hash

1 pound Brussels sprouts
4 ears of fresh corn
3-4 pieces of thick-cut bacon
Kosher salt
Ground pepper
Olive oil

Cut off the ends of 1 pound of Brussels sprouts and slice in half.  Cover with olive oil, kosher salt, and freshly ground pepper.  Roast at 400 degrees for 30 minutes, tossing halfway through.  Meanwhile, cut the kernels off of 4 ears of fresh corn.  Cut 3-4 pieces of thick-cut bacon in small slices.  Place in a cold pan and cook over medium heat until crispy.  Remove with a slotted spoon and place on a paper towel to drain.  Leave the bacon fat in the pan.  Add in the corn kernels and cook over medium heat for about 10 minutes, until lightly charred and fully cooked.  Add in the cooked Brussels sprouts and bacon and toss.  Cook for an additional 2 minutes until everything is reheated.  Add any additional salt and pepper necessary.