Sweet potatoes are sautéed with corn and onions with a hint of smoked paprika for this quick and easy side dish.
Let’s be real: Winter vegetables need a little coaxing before they turn into something spectacular. You know what I’m talking about: beets, cauliflower, butternut squash…they all need a little bit of love before they turn into something delicious, satisfying and nourishing.
We almost always have sweet potatoes on hand during the colder months of the year but I’m always looking for a new way to enjoy them. This hash not only fit the bill but it couldn’t be easier to make.
Sweet potatoes, yellow corn and red onion turn tender and sweet as they cook. For a bit of a kick, scallions, cayenne and smoked paprika are thrown into the mix. If you’re entertaining guests this holiday season, hash is naturally gluten and dairy free – ideal for accommodating various food allergies. Simple, fast and flavor-packed, this dish is sure to please even the pickiest of eaters.
As always, this hash is just a method that would work well with anything you have on hand from red peppers to yukon golds. Get creative and make it your own.
Your fork is waiting.
Sweet Potato and Corn Hash
- 1 tablespoon olive oil
- 2 sweet potatoes cubed
- 1 red onion diced
- 2 ears corn kernels removed
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne
- 1/2 cup scallions minced
- 1/4 cup parsley diced
- In a large skillet, heat olive oil over medium-high heat.
- Add sweet potatoes, onion, corn, salt, smoked paprika and cayenne. Cover pan and sauté veggies until softened, stirring occasionally, about 5-6 minutes.
- Remove lid and stir in scallions and parsley. Check sweet potatoes for doneness before serving.