Purple Potato Hash with Corn and Zucchini


  • 2 strips bacon (optional)
  • 1 small onion, diced small
  • 1 clove garlic, minced
  • 2 medium purple potatoes or 4 small purple potatoes, diced small
  • ½ cup bell pepper, diced small
  • 1 ear of corn
  • ½ cup chopped zucchini
  • ½ teaspoon ground sage
  • Salt and pepper to taste



  • In a large pot, bring enough water to submerse corn to a boil. Peel corn and remove husk if necessary. Boil for 10-15 minutes or just until soft. Remove from boiling water and set aside to drain.
  • In a large cast iron skillet, cook bacon over medium heat. Remove from pan when done, pour off some of the grease, but reserve some to cook potatoes.
  • Add purple potatoes and cook until just barely tender. Add onion, garlic, bell pepper, corn, and zucchini.
  • Cook on medium-low heat until potatoes have browned and zucchini is tender, about 10 minutes.
  • Season with sage and salt and pepper to taste.

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