Pan-Fried Sweet Corn Hash

Name: Pan-Fried Sweet Corn Hash
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

13 ingredients

9 steps

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

Directions

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.