Sweet Corn Hash and other Dad-friendly Foods

joythebaker — Fri, 17 Jun 2011 19:52:12 +0000

Here’s the plan: breakfast!

Here’s the second plan: dice up potatoes, toss it with stuff, and call it hash.

Here’s the other part of the first and second plan: serve it to someone you love. Maybe that’s your dad. Maybe that’s your handsome husband. Maybe it’s that dude who takes your trash bins in just because he’s nice.

Here’s another important part of the plan: parsley and butter… they should go in pretty much everything (except probably cupcakes).

This is Dad and me. I know because my mom put a sticker on this… one of my favorite photos. My Dad is the best man I know. I also love those jeans… I wish he still had those so I could borrow them.

But seriously… best man I know. Thanks for being that guy, Dad.

Other Dad-friendly foods include:

Dad’s Buttermilk Biscuits & Dad’s Buttermilk Pancakes & Dad’s Perfect Sweet Potato Pie

See a theme here? Yea.

I’m obsessed with these assorted new potatoes. I like when food is pretty.

Corn is out of control right now. It tastes like candy.

Parsley still tastes like parsley though… not candy… be cool.

Corn nibblers.

Listen… it’ll go all over the kitchen floor as you slice it off the cob. It just will. Hopefully your cat eats corn.

Mine does. Weird.

This breakfast side is super simple and versatile.

New potatoes are roasted in the oven with olive oil, salt, and pepper. Onions are grilled in cast iron.

Fresh corn gets cut from the cob and a handful of parsley is chopped.

Potatoes and onions get engaged, married, and move into the cast iron skillet together. Potatoes makes onions get rid of her couch that he hates.

Corn and parsley come over. They bring their friend butter… and everyone lives happily ever after, in the belly.

Serve with scrambled eggs.

Real life. This is mine. Welcome to it.

Sweet Corn Hash

serves 2

Print this Recipe!

1/2 to 1 pound potatoes, cut into chunks (as many as you and your guest would like to eat)

olive oil, salt, and pepper

1 small or 1/2 of a large onion, diced

2 fresh ears of sweet corn

1/4 cup chopped parsley

2 tablespoons butter

salt and pepper to taste

Place a rack in the center of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place potatoes on baking sheet, and toss with olive oil, salt, and pepper. Bake for 20-25 minutes, or until tender and cooked through.

While the potatoes are cooking, saute onions in a cast iron skillet, over medium heat until tender and browned. Turn off heat and set aside until potatoes are done baking.

Slice corn off the cob and chop parsley.

When potatoes are done baking, remove from the oven and place in the cast iron skillet with the onions. Cook over low heat. Add corn and remaining 1 tablespoon of butter, salt, and pepper. Toss until butter is melted and corn is just warm.

Remove from heat. Toss in parsley and serve.

This hash lasts, in an airtight container in the refrigerator, for up to 4 days. It’s delicious.

Father’s Day Pancakes

joythebaker — Sat, 20 Jun 2009 23:30:13 +0000

You know this guy, right!?

He’s my Dad. He makes some amazing pancakes… the best pancakes, the best tacos, the best sweet potato pie, the best tofu potato bake. He’s a champion in the kitchen.

He’s also a champion Dad. Top notch. The kind of man that will talk to you for hours about the intricacies of Alfred Hitchcock movies… when you’re eight years old, make your stuffed animals talk and have fake bowel movements, and microwave your ice cream so it’s not too cold. He’s the best I know. Happy Father’s Day.

Want pancakes? Take the jump!

Dad’s Buttermilk Pancakes

Print this Recipe!

1 cup buttermilk

2 eggs

2 Tablespoons vegetable oil

1 stick unsalted butter, melted and cooled slightly

1 1/2 cup all-purpose flour

4 teaspoons baking powder

4 teaspoons light brown sugar

1 teaspoon salt

Whisk together milk, eggs and vegetable oil in a medium bowl, then whisk in the butter.

Stir together flour, baking powder, sugar and salt in another medium bowl. Whisk in egg mixture until combined.

Once combined, let the batter sit for 10 minutes while griddle preheats.

Spray a griddle or skillet with nonstick vegetable spray over medium heat. Working in batches of 3 (or 6 if your griddle will allow) pour 1/4-cup measures of batter onto skillet and cook until bubbles have formed on the top and sides of the pancakes and broken, about 2 minutes. Flip pancakes with a spatula (a super thing metal spatula works great) and cook until undersides are golden, about 1 minute more. Lower heat if pancakes brown too quickly. Serve with maple syrup or molasses.

Can you see the steam!? That’s legit!

Joy the Baker » father’s day

Sweet Corn Hash and other Dad-friendly Foods

Father’s Day Pancakes