3medium red potatoesthinly sliced into bite-size pieces
3ears of cornkernels removed
4slicesof baconcooked and chopped into 1-inch pieces
2scant tablespoons finely chopped fresh rosemary
Kosher saltto taste
Freshly ground black pepperto taste
2tablespoonsolive oil or coconut oil
Optional: top with chopped caramelized onions
Instructions
In a large skillet, warm the oil over medium-high heat. Add the potatoes and stir to coat. Season them generously with salt and pepper. Let them cook undisturbed for a few minutes and then toss to cook the other sides of the potatoes. Continue cooking until the potatoes are softened and beginning to brown, this should take about 10-20 minutes, depending on the thickness of your potato slices.
Add the corn to the potatoes in the skillet and cook, stirring as needed, until tender and still crisp. Remove from the heat and add the bacon and fresh rosemary. Taste and adjust seasonings as desired. If you have caramelized onions in the freezer, chop up a tablespoon or two and warm them before sprinkling them on top of your plate. Enjoy!