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Author Notes: This versatile hash makes an incredibly flavorful side dish. Or, just add some poached or fried eggs to turn it into a bold, hearty breakfast! —SunsetsOnTheSide
- 1 teaspoon olive oil
- 4 ounces pancetta, cubed
- 3/4 pound red potatoes, small diced
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly-ground black pepper
- 1 pound frozen corn, defrosted and drained
- 6 ounces roasted red peppers, drained patted dry, and diced
- 2 green onions, thinly sliced
- Heat olive oil in a large sauté 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.
- Add the diced potatoes, smoked paprika, salt, and pepper to the oil in the sauté 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).
- 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.
- 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.