A simple recipe and one of our favorite side dishes. Potato Corn Hash has just a couple of ingredients and takes very little effort to throw together. We enjoy it with everything from seared tuna steaks, as a frittata filling, a taco filling with Mexican chorizo, or a simple breakfast with toast and eggs.
I make this potato corn hash vegetarian, although, it is easily adaptable for meat-eaters as well. Bacon or sausage works well in this hash recipe. I love to add jalapenos or bell peppers to the mix as well. In this recipe, I will give you the basic potato corn hash in its simplest form and list a few variations you can use to make the recipe your own.
This recipe is for two people, however, it can easily be doubled or tripled.
Potato Corn Hash Ingredients
- Potatoes: I use a waxy type of potato that holds its shape well. Pan-fried red or Yukon gold potatoes work great in this hash recipe. I leave the skin on, just give them a good scrub before you dice them.
- Corn: Fresh corn is always my favorite; however, frozen corn works well.
- Unsalted Butter and Olive Oil: Initially I sauté everything in olive oil, in the end, I toss a little butter into the pan. Who doesn’t love corn and potatoes with butter on them?
- Onions: Any variety of onion will work well. I prefer the purple onions for the flavor, however, I have used all different varieties and they all work great.
- Flat-Leaf Parsley: This is optional in the hash, but I like the pop of color the parsley gives the potatoes and corn.
- Salt and Black Pepper: Simple seasonings are all this recipe needs.
Potato Corn Hash Variations:
- Bacon: Crisp bits of bacon in the mix is a big hit for breakfast and when making a frittata filling out of the hash.
- Mexican Chorizo and Jalapeños: Tacos on corn tortillas made out of this hash recipe, mixed with Mexican chorizo and jalapeños are pretty amazing. I could eat a dozen right now!
- Fresh Baby Spinach: I add the spinach to the hash to make a filling for a frittata. Top the frittata with shredded cheddar cheese before cooking and serve it topped with tomato salsa. This is one of our easy weeknight meals and the leftovers are amazing work lunches.
- Diced Peppers: When I add peppers to the potato corn hash I typically go with a mild pepper, such as a bell, poblano peppers, or hatch chilies. Nothing hotter than a jalapeño otherwise you’ll lose all the buttery flavor of the potatoes and corn.
Here is my basic recipe for Potato Corn Hash:
Potato Corn Hash
- 2 Cups Red Potatoes 1/2-inch dice
- 1 Cup Corn Fresh or frozen
- 1/2 Cup Onion Diced
- 1/2 Cup Flat Leaf Parsley Chopped
- 1 Tablespoon Olive Oil
- 2 Tablespoons Unsalted Butter
- 1 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- Heat a large heavy-bottomed skillet over medium-high heat. Add the olive oil and potatoes and toss well to coat. Stir occasionally to prevent sticking and let them soften and brown slightly, about 7-8 minutes
- Add the corn and onions. Continue to stir and let them begin to brown slightly. about 7-8 minutes
- Add the butter, parsley, salt, and pepper. Stir to combine.