Skillet-Fried Hominy with Bacon

Ingredients

• 2 cans (15 oz each) white hominy
• 4 slices bacon, chopped
• 1 small yellow onion, finely chopped
• 2 tbsp unsalted butter
• 3/4 tsp kosher salt
• 3/4 tsp coarsely ground black pepper
• 1/2 tsp sweet paprika
• 2 tbsp chopped fresh chives

Before you cook

• Drain the hominy in a colander and rinse it under cold running water for 30 seconds.
• Spread the hominy on a towel and blot it dry, which is what lets the kernels blister rather than steam.
• Chop the bacon into 1/2-inch pieces.
• Chop the onion finely and the chives.

Steps

1. Cook the chopped bacon in a 12-inch cast-iron skillet over medium heat for 7 minutes, stirring, until the pieces are crisp and the fat has rendered.
2. Lift the bacon out with a slotted spoon onto a paper towel, leaving the fat in the pan.
3. Add the onion to the fat and cook 4 minutes, until soft and lightly browned.
4. Add the butter and let it melt.
5. Add the dried hominy in an even layer and season with the salt, pepper and paprika.
6. Cook undisturbed for 5 minutes over medium-high heat, until the undersides of the kernels are browned.
7. Stir once and cook 5 minutes more, until many of the kernels have split open and browned.
8. Return the bacon to the pan and toss.
9. Scatter the chives over the top and serve hot.