Smoky Corn & Pancetta Hash

1. 1

   Heat olive oil in a large saute pan over medium-high heat. Add the pancetta and cook for 4-5 minutes or until the pieces have browned and are cooked through. With a slotted spoon, remove the pancetta pieces to a paper towel-lined plate & set aside.

2. 2

   Add the diced potatoes, smoked paprika, salt, and pepper to the oil in the saute pan. Stir to coat the potatoes with oil and seasonings. Cook over medium-high heat for 6-8 minutes until they are brown. Turn heat down to medium-low and continue to cook potatoes, stirring often, until they are tender (about 15 minutes).

3. 3

   Turn the heat up to medium. Add the corn and half of the green onions to the potatoes. Cook until the corn is hot, 3-4 minutes.

4. 4

   Add the roasted red peppers, pancetta pieces, and the remaining green onions. Cook 1-2 minutes longer until the red peppers are warmed through. Serve hot.

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