Best 6 Potato And Corn Skillet Hash Recipes

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Loaded with tender potatoes, sweet corn, crisp bell peppers, hearty bacon, and a symphony of zesty seasonings, this hearty skillet hash is an irresistible feast for your taste buds. Bursting with vibrant color and a medley of delightful flavors, this skillet hash promises an unforgettable culinary experience. Indulge in the classic version featuring the harmonious blend of potatoes and corn, or explore tempting variations that incorporate flavorful ingredients like sweet potatoes, black beans, or tangy feta cheese. Each recipe offers a unique twist on the classic skillet hash, ensuring there's an option to suit every palate. Whether you're looking for a hearty breakfast, a comforting brunch, or a satisfying dinner, this versatile dish is guaranteed to hit the spot.

Check out the recipes below so you can choose the best recipe for yourself!

POTATO AND CORN SKILLET HASH



Potato and Corn Skillet Hash image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 7

3 russet potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch pieces
1 tablespoon white wine vinegar
Kosher salt
1/3 cup extra-virgin olive oil, plus more as needed
2 ears of corn, kernels cut off (about 1 1/2 cups)
Freshly ground pepper
1/4 cup chopped mixed fresh herbs (such as parsley, dill and/or chives)

Steps:

  • Spread the potatoes in a 12-inch cast-iron skillet. Add 2 cups water, the vinegar and 1/2 teaspoon salt. Bring to a simmer over medium heat, then reduce the heat to maintain a steady simmer and cook, stirring halfway through, until the water evaporates and the potatoes are softened, about 20 minutes.
  • Increase the heat to medium high and add the olive oil. Cook, without stirring, until the potatoes are very browned on the bottom, 5 to 10 minutes. Using a firm metal spatula, scrape up the potatoes from the bottom of the skillet. Continue to cook, stirring and scraping often, until the potatoes are a rich golden brown and crisp all over, 20 to 30 more minutes. Add 1 to 2 more tablespoons olive oil as needed if the potatoes are too dry. Remove to a plate.
  • Add the corn to the skillet. Cook, stirring occasionally, until browned and crisp-tender, 3 to 5 minutes.
  • Return the potatoes to the skillet, stir well and season with salt and pepper. Remove from the heat and stir in about half the herbs. Top with the remaining herbs.

SKILLET CORN AND POTATO TOSS



Skillet Corn and Potato Toss image

Provided by Food Network

Categories     side-dish

Time 18m

Yield 4; Scant 1 cup per serving.

Number Of Ingredients 7

1 Tbsp. olive oil
3/4 cup diced onion
3/4 cup diced red or green bell pepper
1 can (14.5 oz.) Del Monte® Diced New Potatoes, well drained
1 can (15.25 oz.) Del Monte® Whole Kernel Corn-No Salt Added, well drained
(Optional) salt
(Optional) black pepper

Steps:

  • 1. Heat oil in a large skillet over medium-high heat. Cook onions and peppers 7-8 minutes or until beginning to richly brown on edges, stirring occasionally.
  • 2. Stir in the potatoes and corn, cook 3 minutes to heat through. Remove from heat, cover and let stand 3 minutes to absorb flavors. Stir before serving. Salt and pepper to taste, if desired.

CAMPFIRE HASH



Campfire Hash image

In our area we are able to camp almost all year-round. My family invented this recipe using ingredients we all love so we could enjoy them on the campfire. This hearty meal tastes so good after a full day of outdoor activities. -Janet Danilow, Winkleman, Arizona

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 7

1 large onion, chopped
2 tablespoons canola oil
2 garlic cloves, minced
4 large potatoes, peeled and cubed (about 2 pounds)
1 pound smoked kielbasa or Polish sausage, halved and sliced
1 can (4 ounces) chopped green chiles
1 can (15-1/4 ounces) whole kernel corn, drained

Steps:

  • In a large ovenproof skillet over medium heat, cook and stir onion in oil under tender. Add garlic; cook 1 minute longer. Add potatoes. Cook, uncovered, for 20 minutes, stirring occasionally. , Add kielbasa; cook and stir until meat and potatoes are tender and browned, 10-15 minutes. Stir in chiles and corn; heat through.

Nutrition Facts : Calories 535 calories, Fat 26g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 1097mg sodium, Carbohydrate 57g carbohydrate (10g sugars, Fiber 6g fiber), Protein 17g protein.

SKILLET HASH



Skillet Hash image

Dinner ready in 25 minutes! Try this delicious beef and potato dish - a hearty meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 7

2 cups chopped cooked lean beef or corned beef
4 small potatoes, cooked and chopped (2 cups)
1 medium onion, chopped (1/2 cup)
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
2 to 3 tablespoons vegetable oil

Steps:

  • In large bowl, mix beef, potatoes, onion, parsley, salt and pepper.
  • In 10-inch skillet, heat oil over medium heat. Spread beef mixture evenly in skillet. Cook 10 to 15 minutes, turning frequently, until brown.

Nutrition Facts : Calories 310, Carbohydrate 27 g, Cholesterol 50 mg, Fat 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 2 g, TransFat 0 g

SKILLET CORN AND POTATOES



Skillet Corn and Potatoes image

This recipe is like a potato hash or a warm potato and corn salad. A nice combination of potatoes, corn, and roasted garlic. A Gay Lea Butter recipe. Time does not include roasting the garlic; this step can be done ahead. Potatoes can also be made ahead and refrigerated for up to 24 hours.

Provided by foodtvfan

Categories     Potato

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 baking potatoes, about 2 lbs (Yukon Gold)
1/2 cup butter, divided
1 teaspoon salt
1/4 teaspoon pepper
2 cups corn kernels, cooked
2 heads garlic, roasted (instructions below)
2 tablespoons fresh basil or 3 tablespoons of fresh mint, chopped

Steps:

  • In saucepan of boiling salted water, cook whole potatoes for 15 to 20 minutes, or just until tender but not mushy.
  • Drain and peel potatoes.
  • Cut potatoes into bite size chunks.
  • In a large skillet, melt 1/3 cup butter over medium heat.
  • Add potatoes; cook, stirring often, for 20 to 30 minutes, adding remainder of butter as necessary, until crispy and golden.
  • Stir in cooked corn kernels and cloves of roasted garlic; cook for 5 minutes or until heated through.
  • Remove from heat; stir in basil or mint.
  • ROASTED GARLIC:.
  • To roast garlic, slice top third of the two garlic heads to expose tops of cloves.
  • Wrap each garlic head well in foil paper.
  • Bake in center of preheated 425 degree Fahrenheit oven for about 40 minutes or until cloves are thoroughly softened.
  • Let cool for at least 15 minutes.
  • Squeeze out pulp.

Nutrition Facts : Calories 409.7, Fat 23.9, SaturatedFat 14.7, Cholesterol 61, Sodium 756.6, Carbohydrate 47.7, Fiber 4.5, Sugar 1.2, Protein 6.6

CORN AND POTATO HASH



Corn and Potato Hash image

Make and share this Corn and Potato Hash recipe from Food.com.

Provided by Barb in WNY

Categories     Potato

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup corn, fresh or 16 ounces corn, drained
1 teaspoon vegetable oil
1/2 onion, chopped
1/2 cup green pepper, chopped
2 medium potatoes, cooked and sliced
1 dash white pepper
1 tablespoon pimentos, chopped
1/2 teaspoon salt (optional)

Steps:

  • Heat oil in skillet.
  • Add onions and green pepper, and cook until vegetables are tender.
  • Add potatoes and heat until potatoes are lightly browned.
  • Sprinkle with a dash of white pepper, chopped pimentos and salt, if desired.
  • Stir to combine and cook a few minutes more.
  • Just before serving you can add 1 cup of low fat mozzarella or cheddar cheese can be sprinkled on top; cover.
  • Heat until cheese is melted.

Nutrition Facts : Calories 146.5, Fat 1.8, SaturatedFat 0.3, Sodium 14.8, Carbohydrate 31.3, Fiber 4.1, Sugar 3.2, Protein 3.8

Tips:

  • For perfectly crispy potatoes, slice them thinly and evenly. This will ensure that they cook evenly and get nice and golden brown.
  • Use a large skillet to cook the hash. This will give the ingredients plenty of room to spread out and cook evenly.
  • Don't overcrowd the skillet. If you add too many ingredients, the hash will steam instead of fry, and the potatoes will be soggy.
  • Cook the hash over medium-high heat. This will help the potatoes and corn to brown and caramelize.
  • Stir the hash frequently. This will prevent the ingredients from sticking to the pan and burning.
  • Season the hash to taste with salt, pepper, and other spices. You can also add a splash of hot sauce or a squeeze of lemon juice for extra flavor.
  • Serve the hash hot with your favorite toppings. Some popular options include cheese, salsa, sour cream, and eggs.

Conclusion:

Potato and corn skillet hash is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be customized to your liking. With its crispy potatoes, tender corn, and flavorful seasonings, this hash is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy meal, give potato and corn skillet hash a try. You won't be disappointed!

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