Corn and sweet potato hash

Photo: Caribbean Pot

A skillet breakfast or side of sweet potato, fresh corn, and bell pepper, built in one pan with smoked paprika and thyme.

From Chris De La Rosa at Caribbean Pot · @caribbeanpot

It's a full vegetable hash from one pan in half an hour, no meat needed.

You need

• 2 tablespoons vegetable oil, divided
• 1 lb sweet potato, skin on, large dice
• 3/4 teaspoon salt
• 4 ears corn, kernels removed
• 1 large bell pepper, diced
• 1/4 cup water
• 4 cloves garlic, smashed
• 5 sprigs thyme
• 1 teaspoon smoked paprika
• 3/4 teaspoon black pepper
• 2 scallions, chopped

How to make it

1. Warm the oil in a griddle or pan over low heat, add the sweet potato, scatter on the salt, and cover so it steams and softens, about 5 minutes.
2. Stir a couple times, then add the corn kernels, bell pepper, and water. Cover again and cook 4 minutes more.
3. Uncover and stir in the garlic, thyme, smoked paprika, and black pepper. Cook 6 to 8 minutes, tossing every 2 to 3 minutes, until everything is coated and tender.
4. Raise the heat to medium-high and cook 3 to 4 minutes more, until the corn and sweet potato pick up some char.
5. Toss in the scallions, mix, and serve.

Written in our own words from Chris De La Rosa's recipe, with their quantities. The original: Corn and sweet potato hash, Caribbean Pot.

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