C O R N Hash
Bright, colorful, and bursting with flavor, this C O R N Hash is the ultimate one-pan wonder for breakfast, brunch, or even dinner. Featuring tender golden corn kernels, crispy diced potatoes, and a medley of sautéed red bell peppers and onions, this dish is perfectly seasoned with smoky paprika, aromatic cumin, and a touch of garlic. The contrasting textures and bold flavors come together beautifully in just 35 minutes, making it a quick yet satisfying option for busy weeknights or lazy weekend mornings. Garnish with fresh scallions and parsley for a pop of freshness or add a drizzle of hot sauce for a spicy kick. Easily customizable and made with pantry staples, this vibrant corn hash is nutrient-packed, gluten-free, and sure to become a family favorite.
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Recipe Information
Ingredients
- 2 cups Yellow corn kernels (fresh, frozen, or canned)
- 1 large Russet potato
- 1 medium Red bell pepper
- 1 small Yellow onion
- 2 large Garlic cloves
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground cumin
- 0.75 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 stalks Scallions (optional, for garnish)
- 2 tablespoons Fresh parsley (optional, for garnish)
- 1 dash Hot sauce (optional, for serving)
Instructions
Peel the potato and dice it into 1/2-inch cubes. Place the cubes in a bowl of cold water to prevent browning while you prepare the other ingredients.
Remove stems and seeds from the red bell pepper, then dice it into small pieces. Finely chop the yellow onion. Mince the garlic cloves.
Drain the potato cubes and pat them dry with a clean towel to remove excess moisture. This step helps ensure they get crispy.
Heat 2 tablespoons of olive oil in a large non-stick or cast-iron skillet over medium heat. Once hot, add the potato cubes and cook for 8-10 minutes, stirring occasionally, until golden brown and crispy. Remove the potatoes from the skillet and set them aside on a plate lined with paper towels.
Add the remaining 1 tablespoon of olive oil to the skillet. Toss in the chopped onion and red bell pepper. Sauté for 3-4 minutes until the vegetables begin to soften.
Add the corn kernels to the skillet, followed by the minced garlic. Stir everything together and cook for another 2-3 minutes.
Sprinkle the smoked paprika, ground cumin, salt, and black pepper over the mixture. Stir well to coat the vegetables evenly with the spices.
Return the crispy potato cubes to the skillet and toss them gently with the vegetable mixture. Cook for an additional 2-3 minutes to heat everything through.
Taste and adjust seasonings as needed. If desired, garnish with chopped scallions and parsley for a fresh touch.
Serve the corn hash warm, optionally drizzled with your favorite hot sauce for a kick. Enjoy!
Nutrition Facts
Calories |
278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 387 mg | 17% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.5 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 839 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
