Description
Sweet Potato and Corn Hash is an easy one-pan recipe with crispy sweet potatoes, juicy corn, red bell pepper, onion, rosemary, and smoky paprika. Finish it with fresh lemon juice for a colorful breakfast, brunch, or dinner.
Ingredients
- 2 medium sweet potatoes, diced into 1/2-inch cubes
- 2 cups corn kernels, fresh or frozen and thawed
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon fresh rosemary, finely chopped
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 2 cloves garlic, minced, optional
- 1/4 teaspoon red pepper flakes, optional
- 2 tablespoons chopped fresh parsley, optional
- 1 ripe avocado, optional for serving
- 4 eggs, optional for serving
- 1/3 cup crumbled feta, optional for serving
Instructions
1. Prepare the sweet potatoes, onion, bell pepper, corn, rosemary, and seasonings.
2. Heat the olive oil in a large skillet over medium to medium-high heat.
3. Cook the onion for 2–3 minutes. Add the red bell pepper and cook for another 2 minutes. Add garlic during the final 30 seconds if using.
4. Add the sweet potatoes and spread them into an even layer. Leave them undisturbed for 3–4 minutes, then cook for another 8–10 minutes, stirring occasionally.
5. Add smoked paprika, rosemary, salt, black pepper, and optional red pepper flakes. Stir gently to coat the vegetables.
6. Add the corn and cook uncovered for 2–3 minutes.
7. Reduce the heat to medium-low, cover the skillet, and cook for about 5 minutes until the sweet potatoes become tender.
8. Remove the lid, increase the heat to medium, and cook uncovered for another 3–5 minutes to crisp the vegetables.
9. Remove the skillet from the heat. Add the lemon juice and parsley and adjust the seasoning to taste.
10. Serve immediately with avocado, feta, fresh herbs, or a fried egg if desired.
Notes
- Cut the sweet potatoes into evenly sized cubes so they cook at the same rate.
- Avoid overcrowding the skillet because excess moisture can prevent browning.
- Let the potatoes sit against the hot pan for several minutes before stirring.
- Thaw and drain frozen corn thoroughly before adding it.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For the crispiest leftovers, reheat the hash in a lightly oiled skillet rather than the microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Side Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Trans Fat: 0 g
Keywords: Sweet Potato and Corn Hash, sweet potato corn hash, breakfast hash, vegetable hash, one-pan hash