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.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Remove stems and seeds from the red bell pepper, then dice it into small pieces. Finely chop the yellow onion. Mince the garlic cloves.

Step 3

Drain the potato cubes and pat them dry with a clean towel to remove excess moisture. This step helps ensure they get crispy.

Step 4

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.

Step 5

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.

Step 6

Add the corn kernels to the skillet, followed by the minced garlic. Stir everything together and cook for another 2-3 minutes.

Step 7

Sprinkle the smoked paprika, ground cumin, salt, and black pepper over the mixture. Stir well to coat the vegetables evenly with the spices.

Step 8

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.

Step 9

Taste and adjust seasonings as needed. If desired, garnish with chopped scallions and parsley for a fresh touch.

Step 10

Serve the corn hash warm, optionally drizzled with your favorite hot sauce for a kick. Enjoy!

Nutrition Facts

Serving size	(983.9g)

Amount per serving	% Daily Value*
Calories	1120.2

Total Fat 48.1g	0%
Saturated Fat 7.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 1903.9mg	0%
Total Carbohydrate 162.6g	0%
Dietary Fiber 23.5g	0%
Total Sugars 35.6g
Protein 24.9g	0%

Vitamin D 0IU	0%
Calcium 135.9mg	0%
Iron 8.5mg	0%
Potassium 3316.7mg	0%

*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.

Source of Calories

Fat: 36.6%

Protein: 8.4%

Carbs: 55.0%