SWEET POTATO CORN HASH RECIPES

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SWEET POTATO AND CORN HASH - THE LEMON BOWL®



Sweet Potato and Corn Hash - The Lemon Bowl® image

Sweet potatoes are sautéed with corn and onions with a hint of smoked paprika for this quick and easy side dish.

Provided by Liz DellaCroce

Categories     Side

Total Time 12 minutes

Prep Time 5 minutes

Cook Time 7 minutes

Yield 4

Number Of Ingredients 9

1 tablespoon extra virgin olive oil
2 sweet potatoes (cubed)
1 red onion (diced)
2 ears corn (kernels removed)
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne
1/2 cup scallions (minced)
1/4 cup parsley (diced)

Steps:

  • In a large skillet, heat olive oil over medium-high heat.
  • Add sweet potatoes, onion, corn, salt, smoked paprika and cayenne. Cover pan and sauté veggies until softened, stirring occasionally, about 5-6 minutes.
  • Remove lid and stir in scallions and parsley. Check sweet potatoes for doneness before serving.

Nutrition Facts : Calories 148 kcal, CarbohydrateContent 27.5 g, ProteinContent 2.9 g, FatContent 3.9 g, SaturatedFatContent 0.6 g, CholesterolContent 27.5 mg, SodiumContent 339 mg, FiberContent 4.7 g, SugarContent 5.5 g, UnsaturatedFatContent 3.3 g, ServingSize 1 serving

PAN-FRIED SWEET CORN HASH RECIPE | MYRECIPES



Pan-Fried Sweet Corn Hash Recipe | MyRecipes image

Next time you hear someone tell you, "that's not technically a [insert rule/technique/style here]," kindly ask them to open their mind to variations on theme, and furthermore, to the enjoyment of life. This is kind of a pan-fry. Play with your words. And your food.

Provided by Keith Schroeder

Total Time 35 minutes

Yield Serves 4 (serving size: 2/3 cup)

Number Of Ingredients 13

1 tablespoon butter
1 tablespoon canola oil
2 cups fresh sweet corn cut off the cob (about 4 ears)
¾ cup small diced red bell pepper
1 cup small diced Yukon gold potato
¾ cup yellow onion
1 teaspoon fresh thyme leaves
2 garlic cloves, peeled and thinly sliced
1 teaspoon sugar
½ teaspoon kosher salt
? teaspoon ground red pepper
1 tablespoon cider vinegar
2 tablespoons rough chopped fresh flat-leaf parsley

Steps:

  • Heat a cast-iron skillet or other heavy-bottomed pan over medium-high heat.
  • Add the butter and the oil. Swirl. Let the butter melt.
  • Add the sweet corn and bell pepper, and raise the heat to high. Fry, stirring occasionally, for about 4 minutes, allowing the corn to get slightly browned.
  • Lower the heat to medium-high and add the potato. Cook, stirring frequently, for about 4 minutes.
  • Lower the heat to medium-low, and add the onion, thyme, and garlic.
  • Sprinkle in the sugar, the salt, and the ground red pepper. Stir. Cook 3 minutes or until the potatoes are tender.
  • Crank the heat to high for a minute or two, stirring frequently, to give the dish a final browning.
  • Turn off the heat and stir in the cider vinegar. Fold to coat.
  • Finish with the parsley. Serve over Butter-Seared Sea Scallops.

Nutrition Facts : Calories 204 calories, CarbohydrateContent 31 g, CholesterolContent 8 mg, FatContent 9.1 g, FiberContent 4 g, ProteinContent 6 g, SaturatedFatContent 2.1 g, SodiumContent 271 mg

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