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
red potatoes, small diced
freshly-ground black pepper
frozen corn, defrosted and drained
roasted red peppers, drained patted dry, and diced
green onions, thinly sliced
In This Recipe
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.