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:
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.
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
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.