Potato and Corn Skillet Hash
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 198
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 21
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 400
- Total: 1 hr 10 min
- Active: 45 min
Ingredients
3 russet potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch pieces
1 tablespoon white wine vinegar
Kosher salt
1/3 cup extra-virgin olive oil, plus more as needed
2 ears of corn, kernels cut off (about 1 1/2 cups)
Freshly ground pepper
1/4 cup chopped mixed fresh herbs (such as parsley, dill and/or chives)
Directions
- Spread the potatoes in a 12-inch cast-iron skillet. Add 2 cups water, the vinegar and 1/2 teaspoon salt. Bring to a simmer over medium heat, then reduce the heat to maintain a steady simmer and cook, stirring halfway through, until the water evaporates and the potatoes are softened, about 20 minutes.
- Increase the heat to medium high and add the olive oil. Cook, without stirring, until the potatoes are very browned on the bottom, 5 to 10 minutes. Using a firm metal spatula, scrape up the potatoes from the bottom of the skillet. Continue to cook, stirring and scraping often, until the potatoes are a rich golden brown and crisp all over, 20 to 30 more minutes. Add 1 to 2 more tablespoons olive oil as needed if the potatoes are too dry. Remove to a plate.
- Add the corn to the skillet. Cook, stirring occasionally, until browned and crisp-tender, 3 to 5 minutes.
- Return the potatoes to the skillet, stir well and season with salt and pepper. Remove from the heat and stir in about half the herbs. Top with the remaining herbs.