6 small/medium Yukon Gold potatoes
6 oz pancetta, diced
½ white onion, diced
½ red or green bell pepper
4 Catch a Fire Cajun Garlic cloves, minced
2 ears fresh white or yellow corn, cut from the cob, or 1 cup frozen corn
Cayenne Hot Pepper Sea Salt, to taste
pepper, to taste
2 Tbsp butter
fresh chives and flat leaf parsley, to garnish
½ cup to 1 cup shredded parmesan or peccorino cheese to garnish, optional
4-6 eggs, cooked to desired consistency

DIRECTIONS:
Put peeled whole potatoes in a large sauce pot of cold, salted water. Bring to a boil and cook, uncovered, for 12 minutes or until fork tender.

Set aside to cool. Dice into small cubes.

Put a cast iron skillet over high heat until hot. Add pancetta and turn heat down to medium-low. Cook until fat is rendered from pancetta and it starts to turn golden around the edges.

Remove from heat but reserve fat in skillet. Add onions and red peppers. Cook for 4-5 minutes until tender. Add Catch a Fire Cajun Garlic and fresh corn; cook, stirring occasionally for 4-5 minutes. Season with Cayenne Hot Pepper Sea Salt and pepper to taste.

Add butter and potatoes, toss to coat potatoes completely, and let sit in medium-high skillet without turning, until they begin to brown and get crisp edges. Gently turn over in skillet and let sit again-until brown and crisp around edges. Continue until all sides of potatoes are crisp and brown. Add chives and parsley, toss and remove from heat. Add peccorino cheese and let sit until eggs are cooked.

Cook eggs to desired consistency, and serve immediately over a bed of the hash.