Sweet Corn Hash

I like to make breakfast hash because 1. it’s delicious, 2. it can be uber nutritious, and 3. you can basically use up whatever leftover veggies you have in the fridge (or freezer) to make it.

This version of breakfast hash contains cubed baby potatoes, sweet corn, handfuls of garden greens and garlic. It’s all sauteed in a big skillet and served with over-easy eggs on top. It makes for a hearty and satisfying morning meal and can serve the family all week long.

What can I put in a breakfast hash?

  • Starches/Grains: White potatoes, sweet potatoes, winter squash, sweet corn, any cooked grain
  • Vegetables: Bell pepper, onion, mushrooms, broccoli, cauliflower, asparagus, green beans, Brussels sprouts
  • Greens: Spinach, kale, mustard greens, beet greens, swiss chard
  • Spices/Herbs: Basil, oregano, thyme, rosemary, chili powder, smoked paprika, cumin
  • Proteins: Eggs (scrambled, fried or soft boiled), tofu, chickpeas

You can use whatever you have on hand or whatever your favorite combination of ingredients is to make a breakfast hash! Now tell me – what is your favorite combo?

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Sweet Corn Breakfast Hash

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 15-20 mins
  • Total Time: 25-35 mins
  • Yield: Serves 4 1x
  • Category: Breakfast, Brunch
  • Method: Stove-Top
  • Cuisine: American

Description

An easy breakfast hash made with potato, sweet corn, onion, greens and garlic with over-easy eggs on top.


Ingredients

Scale

Hash:

  • 1 tablespoon olive oil
  • 2 medium Yukon or red potatoes, diced
  • ½ small yellow or red onion, peeled and diced
  • ½ medium jalapeno, seeded and minced (optional)
  • 3 ears of sweet corn, cut from the cob
  • 2 cups fresh baby spinach or chopped kale
  • 2 cloves garlic, peeled and minced
  • 1 teaspoon kosher or sea salt
  • ½ teaspoon ground black pepper
  • ¼ cup flat-leaf Italian parsley, chopped (optional)

Over-Easy Eggs:

  • 4 large eggs
  • ¼ teaspoon kosher or sea salt
  • ¼ teaspoon ground black pepper

Instructions

  1. In a large non-stick skillet, heat olive oil to medium. Add the potatoes and sauté, stirring occasionally, 8-10 minutes or until tender with a light golden-brown exterior. Add the onion, jalapeno (if using), sweet corn and sauté another 4-5 minutes or until corn is soft.
  2. Add the spinach or kale, garlic, salt and black pepper and continue to sauté until spinach or kale is wilted. Stir in the chopped parsley (if using).
  3. Scoop hash into 6 bowls.
  4. Crack the 4 eggs into the same skillet and turn heat down to medium-low. Season the eggs with salt and black pepper. Cook until just the whites are opaque, then flip and cook another 1-2 minutes or until the whites of the egg are set and the yolk is still running. Transfer eggs to the bowls with the hash. Serve immediately.

Notes

Cooking Tip: Limit stirring when sauteing potatoes. Let the potatoes achieve a lightly golden brown crust before flipping/stirring.


Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 221
  • Sugar: 6g
  • Sodium: 439mg
  • Fat: 9g
  • Saturated Fat: 2g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 10g
  • Cholesterol: 185mg

Keywords: hash, breakfast, brunch, eggs, potatoes, sweet corn

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