dchenes | (no subject)

I started with the bacon and corn hash recipe from Smitten Kitchen, but I didn't have enough bacon. And I only had russet potatoes. And I didn't have any scallions. So I threw most of this past week's farmers' market indulgences at what bacon I did have, and ended up with corn/zucchini/potato/roasted grape tomato/bacon hash, with garlic, parsley, salt and pepper. (I seem to be obsessed with roasting grape tomatoes lately, but there's nothing particularly wrong with that.)

Upon further reflection, I could probably put some shrimp on top of the hash, too. There's nothing in there that doesn't go with shrimp. Hmmm....