Pan-Fried Sweet Corn Hash Recipe

Name: Pan-Fried Sweet Corn Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1 tablespoon canola oil; 2 cups fresh sweet corn cut off the cob (about 4 ears); 3/4 cup small diced red bell pepper; 1 cup small diced Yukon gold potato; 3/4 cup yellow onion; 1 teaspoon fresh thyme leaves; 2 garlic cloves, peeled and thinly sliced; 1 teaspoon sugar; 1/2 teaspoon kosher salt; 1/8 teaspoon ground red pepper; 1 tablespoon cider vinegar; 2 tablespoons rough chopped fresh flat-leaf parsley

Servings: persons

1 tablespoon butter
1 tablespoon canola oil
2 cups fresh sweet corn cut off the cob (about 4 ears)
3/4 cup small diced red bell pepper
1 cup small diced Yukon gold potato
3/4 cup yellow onion
1 teaspoon fresh thyme leaves
2 garlic cloves, peeled and thinly sliced
1 teaspoon sugar
1/2 teaspoon kosher salt
1/8 teaspoon ground red pepper
1 tablespoon cider vinegar
2 tablespoons rough chopped fresh flat-leaf parsley

1
Heat a cast-iron skillet or other heavy-bottomed pan over medium-high heat.
2
Add the butter and the oil. Swirl. Let the butter melt.
3
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.
4
Lower the heat to medium-high and add the potato. Cook, stirring frequently, for about 4 minutes.
5
Lower the heat to medium-low, and add the onion, thyme, and garlic.
6
Sprinkle in the sugar, the salt, and the ground red pepper. Stir. Cook 3 minutes or until the potatoes are tender.
7
Crank the heat to high for a minute or two, stirring frequently, to give the dish a final browning.
8
Turn off the heat and stir in the cider vinegar. Fold to coat.
9
Finish with the parsley. Serve over Butter-Seared Sea Scallops.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon butter, 1 tablespoon canola oil, 2 cups fresh sweet corn cut off the cob (about 4 ears), 3/4 cup small diced red bell pepper, and more.

Yes, Pan-Fried Sweet Corn Hash falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan-Fried Sweet Corn Hash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions