Potato And Corn Skillet Hash Recipes

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SKILLET CORN AND POTATO TOSS

Provided by Food Network

Categories     side-dish

Time 18m

Yield 4; Scant 1 cup per serving.

Number Of Ingredients 7



Skillet Corn and Potato Toss image

Steps:

  • 1. Heat oil in a large skillet over medium-high heat. Cook onions and peppers 7-8 minutes or until beginning to richly brown on edges, stirring occasionally.
  • 2. Stir in the potatoes and corn, cook 3 minutes to heat through. Remove from heat, cover and let stand 3 minutes to absorb flavors. Stir before serving. Salt and pepper to taste, if desired.

1 Tbsp. olive oil
3/4 cup diced onion
3/4 cup diced red or green bell pepper
1 can (14.5 oz.) Del Monte® Diced New Potatoes, well drained
1 can (15.25 oz.) Del Monte® Whole Kernel Corn-No Salt Added, well drained
(Optional) salt
(Optional) black pepper

ONE SKILLET CORNED BEEF HASH

Corned beef, taters, onions, pepper and vinegar make this a hearty, quick-fix skillet meal. It's great with spinach on the side, and marvelous with fried eggs.

Provided by David Cummins

Categories     Main Dish Recipes     Beef     Corned Beef Recipes

Time 35m

Yield 6

Number Of Ingredients 6



One Skillet Corned Beef Hash image

Steps:

  • Heat oil in a large skillet over medium high heat. Saute onions and potatoes until slightly browned, then stir in corned beef. Season with pepper and add vinegar 1 tablespoon at a time, cooking for 3 to 5 minutes in between each addition. Partially cover skillet, reduce heat to medium-low and cook, stirring occasionally, for about 20 minutes or until potatoes are tender.

Nutrition Facts : Calories 450.4 calories, Carbohydrate 29.5 g, Cholesterol 96.3 mg, Fat 21.6 g, Fiber 3.2 g, Protein 33.1 g, SaturatedFat 7.3 g, Sodium 1135.3 mg, Sugar 3.4 g

2 tablespoons vegetable oil
2 onions, chopped
4 potatoes, peeled and chopped
2 (12 ounce) cans corned beef
1 tablespoon ground black pepper
5 tablespoons cider vinegar

SKILLET CORN AND POTATOES

This recipe is like a potato hash or a warm potato and corn salad. A nice combination of potatoes, corn, and roasted garlic. A Gay Lea Butter recipe. Time does not include roasting the garlic; this step can be done ahead. Potatoes can also be made ahead and refrigerated for up to 24 hours.

Provided by foodtvfan

Categories     Potato

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7



Skillet Corn and Potatoes image

Steps:

  • In saucepan of boiling salted water, cook whole potatoes for 15 to 20 minutes, or just until tender but not mushy.
  • Drain and peel potatoes.
  • Cut potatoes into bite size chunks.
  • In a large skillet, melt 1/3 cup butter over medium heat.
  • Add potatoes; cook, stirring often, for 20 to 30 minutes, adding remainder of butter as necessary, until crispy and golden.
  • Stir in cooked corn kernels and cloves of roasted garlic; cook for 5 minutes or until heated through.
  • Remove from heat; stir in basil or mint.
  • ROASTED GARLIC:.
  • To roast garlic, slice top third of the two garlic heads to expose tops of cloves.
  • Wrap each garlic head well in foil paper.
  • Bake in center of preheated 425 degree Fahrenheit oven for about 40 minutes or until cloves are thoroughly softened.
  • Let cool for at least 15 minutes.
  • Squeeze out pulp.

Nutrition Facts : Calories 409.7, Fat 23.9, SaturatedFat 14.7, Cholesterol 61, Sodium 756.6, Carbohydrate 47.7, Fiber 4.5, Sugar 1.2, Protein 6.6

3 baking potatoes, about 2 lbs (Yukon Gold)
1/2 cup butter, divided
1 teaspoon salt
1/4 teaspoon pepper
2 cups corn kernels, cooked
2 heads garlic, roasted (instructions below)
2 tablespoons fresh basil or 3 tablespoons of fresh mint, chopped

EASY SKILLET CORNED BEEF HASH RECIPE

Cook up a diner classic with a corned beef hash skillet. There's not much about this six-ingredient Easy Corned Beef Hash Skillet that didn't hook us!

Provided by My Food and Family

Categories     Breakfast & Brunch

Time 25m

Yield 4 servings

Number Of Ingredients 6



Easy Skillet Corned Beef Hash Recipe image

Steps:

  • Melt butter in large deep skillet on medium heat. Add potatoes; cook 10 min. or until lightly browned, stirring occasionally. Meanwhile, mix milk and mustard until blended.
  • Add milk mixture to potatoes along with the corned beef; cook 2 min., stirring occasionally. Use back of large spoon to make 4 indentations in potato mixture. Slip cracked egg into each indentation; cover skillet. Cook 4 min. or until egg whites are firm and yolks are cooked to desired doneness.

Nutrition Facts : Calories 360, Fat 25 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 265 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g

3 Tbsp. butter
3 cups frozen ORE-IDA Potatoes O'Brien
1/4 cup milk
1 Tbsp. GREY POUPON Dijon Mustard
1/2 lb. deli corned beef, sliced, chopped
4 eggs

CORN AND POTATO HASH

Make and share this Corn and Potato Hash recipe from Food.com.

Provided by Barb in WNY

Categories     Potato

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8



Corn and Potato Hash image

Steps:

  • Heat oil in skillet.
  • Add onions and green pepper, and cook until vegetables are tender.
  • Add potatoes and heat until potatoes are lightly browned.
  • Sprinkle with a dash of white pepper, chopped pimentos and salt, if desired.
  • Stir to combine and cook a few minutes more.
  • Just before serving you can add 1 cup of low fat mozzarella or cheddar cheese can be sprinkled on top; cover.
  • Heat until cheese is melted.

Nutrition Facts : Calories 146.5, Fat 1.8, SaturatedFat 0.3, Sodium 14.8, Carbohydrate 31.3, Fiber 4.1, Sugar 3.2, Protein 3.8

1 cup corn, fresh or 16 ounces corn, drained
1 teaspoon vegetable oil
1/2 onion, chopped
1/2 cup green pepper, chopped
2 medium potatoes, cooked and sliced
1 dash white pepper
1 tablespoon pimentos, chopped
1/2 teaspoon salt (optional)

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