Corn Hash is a flavorful and satisfying one-skillet meal perfect for breakfast, lunch, or dinner. This dish uses leftover or fresh corn, potatoes, onions, and peppers sautéed with eggs for a delicious hash.
The beauty of Corn Hash is its versatility – you can tweak it to your liking by using different vegetables, spices, and meats or leaving out ingredients entirely. At its core, Corn Hash is a way to use up leftovers and transform them into something new and mouthwatering.
A Medley of flavors and textures in this hearty hash will leave you feeling full and satisfied. In this recipe, I will share my tips and tricks for making the perfect Corn Hash, from the ideal equipment to use & ingredients that take this dish to the next level.
With its simple preparation and incredibly delicious results, Corn Hash is sure to become a regular in your weekday meal rotation. Let’s get cooking!
Corn Hash
Equipment
- Large cast iron or nonstick skillet
- Spatula
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Mixing bowl
- Wooden spoon for stirring
- Plate for serving
Ingredients
- 3 tablespoons olive oil or butter
- 1 medium yellow onion, diced
- 1 red bell pepper, seeded and diced
- 2 cups fresh or frozen corn kernels
- 2 medium russet potatoes, diced into 1/2-inch pieces (about 2 cups)
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- 4 large eggs
- Hot sauce, sour cream, avocado, etc. for serving (optional)
Video
Notes
Procedure For Making Corn Hash
- Dice the onion, bell pepper, potatoes, and mince the garlic. Please make sure the potato pieces are around 1/2 inch in size so they will cook through.
- Heat the olive oil or butter in a large cast iron skillet or nonstick pan over medium-high heat.
- Once hot, add the onion and bell pepper. Cook for 5-7 minutes, stirring occasionally, until the onions are translucent.
- Add the corn kernels and potatoes and continue cooking for another 5 minutes, stirring frequently. It will start to brown and crisp the potatoes.
- Add the garlic, smoked paprika, and cumin. Cook for 1 minute until fragrant.
- Reduce heat to medium and make 4 indentations in the hash for the eggs. It will allow room for the eggs to cook right in the pan.
- Crack the eggs into the indentations, and season the eggs with a pinch of salt and pepper.
- Cover the pan and cook for 5-8 minutes, until the egg whites but the yolks are still runny.
- Remove the pan from heat. Sprinkle cilantro over the top and add any other desired toppings.
- Enjoy immediately while the eggs are still warm! The runny yolks will create a delicious sauce over the hash.
Tips and Tricks
- Use leftover roasted potatoes or corn on the cob for even more flavor.
- Substitute sweet potatoes or other root vegetables like parsnips or turnips for the russet potatoes.
- Add crumbled bacon, sausage, or diced ham for extra protein.
- Top with sliced avocado, salsa, sour cream, hot sauce, or cheese for even more richness.
- Leave the meat and add black beans or chickpeas for a vegetarian version.
- Replace the bell pepper with roasted green chiles or jalapenos for extra heat.
- Use fresh herbs like thyme, rosemary, or sage for flavor change.
- Let the potatoes get very crispy and browned for the best texture.
- Cook the eggs right in the pan for easy one-pot preparation.
- Serve with toasted bread or biscuits to round out the meal.
Conclusion
Corn Hash is a good meal for any occasion, whether it’s smoky spices, crisp vegetables, fluffy eggs, and fresh herbs. The simple preparation and flexibility of ingredients means you can customize it to your taste – add meat or beans, use your favorite spices, or change up the veggies.
Crisping the potatoes is essential for the iconic hash texture & runny yolks take it over the top. Next time you need a hearty breakfast or dinner, try Corn Hash. The medley of textures and flavors will make this recipe a regular go-to. If you like this dish and want to find more like it, check out Quick Recipees.
