Sweet Potato and Corn Hash

Today on the Takrecipe website, we’re diving into a vibrant and flavorful dish that’s as nourishing as it is delicious — Sweet Potato and Corn Hash. This hearty and wholesome recipe brings together the natural sweetness of roasted sweet potatoes with the crisp burst of corn kernels, all seasoned to perfection and topped with optional sunny-side-up eggs for an extra kick of protein. Whether you’re preparing a filling breakfast, a weekend brunch, or a quick weeknight dinner, this colorful hash is sure to impress. Let’s get cooking!

Ingredients (Serves 4)

• 2 medium sweet potatoes, peeled and diced
• 1 ½ cups fresh or frozen corn kernels
• 1 red bell pepper, diced
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• Salt and pepper to taste
• 4 eggs (optional, for topping)
• Fresh cilantro or parsley for garnish (optional)

Instructions

Step 1: Prep the sweet potatoes

Start by peeling and dicing the sweet potatoes into small, even cubes, about ½ inch thick. This ensures they cook evenly and get crispy edges when roasted. Preheat your oven to 400°F (200°C).

Step 2: Roast the sweet potatoes

Place the diced sweet potatoes on a baking sheet lined with parchment paper. Drizzle with one tablespoon of olive oil, sprinkle with a pinch of salt and pepper, and toss to coat. Spread them out in a single layer and roast for about 25 minutes, flipping halfway through, until they are golden and tender.

Step 3: Sauté the veggies

While the sweet potatoes are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the chopped red onion and cook for about 3 minutes until it starts to soften. Add the red bell pepper and continue to cook for another 3–4 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.

Step 4: Combine everything

Add the corn to the skillet and cook for 3–5 minutes until heated through and slightly caramelized. Sprinkle in the smoked paprika and cumin, and stir well. Once the sweet potatoes are done roasting, transfer them to the skillet and gently mix everything together. Let the mixture cook for another 2–3 minutes so the flavors meld.

Step 5: Optional egg topping

If you’re adding eggs, cook them sunny-side-up in a separate nonstick pan. Season lightly with salt and pepper. Place one egg on top of each serving of the hash when plating.

Step 6: Garnish and serve

Finish by garnishing the hash with fresh chopped cilantro or parsley if desired. Serve warm, and enjoy your delicious Sweet Potato and Corn Hash!

Tip 1: Uniform sweet potato cubes

🟢 Cutting the sweet potatoes into evenly sized cubes helps them roast uniformly and get that perfect crispy texture.

Tip 2: Use a cast-iron skillet

🟢 A cast-iron skillet helps develop a great crust on the vegetables and enhances the flavor of the hash.

Tip 3: Spice it up

🟢 Add a pinch of chili flakes or diced jalapeños if you like a little heat in your hash.