Active Time
25 MIN
Total Time
45 MIN
Yield
Serves : 10 side-dish servings
© Fredrika Stjärne

How to Make It

Step 1    

In a large skillet, cook the bacon over moderately low heat, stirring a few times, until it is crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to paper towels and let drain.

Step 2    

Pour off all but 3 tablespoons of the bacon fat in the skillet. Add the potatoes and cook over moderate heat until they start to brown, about 3 minutes. Stir and cook for about 2 minutes longer, until almost tender. Add the diced red peppers and cook, stirring occasionally, until the potatoes and peppers are tender, about 5 minutes. Add the corn kernels and cook, stirring, until heated through, about 3 minutes.

Step 3    

Transfer the vegetables to a large bowl and stir in the onion, cider vinegar, crushed red pepper and bacon. Season the salad with salt and serve.

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Aggregate Rating value: 5

Review Count: 715

Worst Rating: 0

Best Rating: 5

Author Name: doesntmatter292

Review Body: I really wanted to like this... I love all the ingredients.  But it just didn't work for us.  Tasted like a breakfast hash with vinegar added to it :(  I didn't enjoy the pototo & the corn together, tasted really starchy. It wasn't so awful you couldn't eat it~ but you certainly wouldn't clean your plate.  The next day I attempted to salvage this as a cold salad; I added some tumeric (we use that in our corn chowder soup) some low fat sour cream; added fresh chopped spinach, franks hot sauce, some cherry tomatoes.  It was okay (better for us than the night before) but it's not a keeper for our family :(

Review Rating: 1

Date Published: 2016-08-25