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Sweet Corn Hash and other Dad-friendly Foods

June 17, 2011 by Joy the Baker 124 Comments

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Here’s the plan:  breakfast!

Here’s the second plan:  dice up potatoes, toss it with stuff, and call it hash.

Here’s the other part of the first and second plan:  serve it to someone you love.  Maybe that’s your dad.  Maybe that’s your handsome husband.  Maybe it’s that dude who takes your trash bins in just because he’s nice.

Here’s another important part of the plan:  parsley and butter… they should go in pretty much everything (except probably cupcakes).

dad and me

This is Dad and me.  I know because my mom put a sticker on this… one of my favorite photos.  My Dad is the best man I know.  I also love those jeans…  I wish he still had those so I could borrow them.

But seriously… best man I know. Thanks for being that guy, Dad.

dad collage

Other Dad-friendly foods include:

Dad’s Buttermilk Biscuits & Dad’s Buttermilk Pancakes & Dad’s Perfect Sweet Potato Pie

See a theme here?  Yea.

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I’m obsessed with these assorted new potatoes.  I like when food is pretty.

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Corn is out of control right now.  It tastes like candy.

Parsley still tastes like parsley though… not candy… be cool.

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Corn nibblers.

Listen… it’ll go all over the kitchen floor as you slice it off the cob.  It just will.  Hopefully your cat eats corn.

Mine does.  Weird.

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This breakfast side is super simple and versatile.

New potatoes are roasted in the oven with olive oil, salt, and pepper.  Onions are grilled in cast iron.

Fresh corn gets cut from the cob and a handful of parsley is chopped.

Potatoes and onions get engaged, married, and move into the cast iron skillet together.  Potatoes makes onions get rid of her couch that he hates.

Corn and parsley come over.  They bring their friend butter… and everyone lives happily ever after, in the belly.

Serve with scrambled eggs.

IMG_4421

Real life. This is mine.  Welcome to it.

Sweet Corn Hash

serves 2

Print this Recipe!

1/2 to 1 pound potatoes, cut into chunks  (as many as you and your guest would like to eat)

olive oil, salt, and pepper

1 small or 1/2 of a large onion, diced

2 fresh ears of sweet corn

1/4 cup chopped parsley

2 tablespoons butter

salt and pepper to taste

Place a rack in the center of the oven and preheat oven to 400 degrees F.  Line a baking sheet with parchment paper.  Place potatoes on baking sheet, and toss with olive oil, salt, and pepper.  Bake for 20-25 minutes, or until tender and cooked through.

While the potatoes are cooking, saute onions in a cast iron skillet, over medium heat until tender and browned.  Turn off heat and set aside until potatoes are done baking.

Slice corn off the cob and chop parsley.

When potatoes are done baking, remove from the oven and place in the cast iron skillet with the onions.  Cook over low heat.  Add corn and remaining 1 tablespoon of butter, salt, and pepper.  Toss until butter is melted and corn is just warm.

Remove from heat.  Toss in parsley and serve.

This hash lasts, in an airtight container in the refrigerator, for up to 4 days.  It’s delicious.

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Filed Under: Breakfast, Gluten-Free, Holiday, Recipes, Savory

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Reader Interactions

Comments

  1. Jay

    September 14, 2011 at 3:08 pm

    Great ideas here. Thank you I served my hash with chopped bacon meat loaf

    Reply
  2. Jessica @ bake me away!

    July 4, 2011 at 7:49 pm

    Mmm, I need to remember that you can cut the kernels off instead of eating them off the cob and getting corn teeth. (duh) My dad used to always wear super short light blue shorts, highlighting his super white beanpole legs.

    Reply
  3. Sweet Corn Exporters

    June 29, 2011 at 4:27 am

    Wow!!! Very healthy and delicious recipe. Thanks for you’re sharing

    Reply
  4. sarida

    June 23, 2011 at 7:44 pm

    looks amazing! can’t wait to try it. my dad is the best man i know, too … isn’t that the best :-)

    Reply
  5. SarahC

    June 22, 2011 at 8:51 am

    I got hungry reading this one – I’m making it for dinner – can’t wait til breakfast tomorrow….

    Reply
  6. Elissa

    June 22, 2011 at 6:51 am

    Can I just say how awesome this post is? I plan on making this with my dad the next time I visit home. I think I’ll add some kind of meat to it too…sausage? Keep the posts coming!

    Reply
  7. Pastrychef23

    June 21, 2011 at 2:12 pm

    Made this for Father’s day. What a hit! Okay, I basically ate over half of it as I was preparing it, and while waiting for pops to come over, but he loved the bits he got!
    Oh, and for some reason I have herb-unawareness issues, because I bought/used Cilantro instead of Parsley, but it was dang good!

    Reply
  8. Kathleen

    June 21, 2011 at 8:55 am

    An easy way to cut corn off the cob without decorating your kitchen is to stand the cob up in the center circle of a bundt or angel food cake pan. When you slice the kernels off, they fall into the pan! (result of years of experience helping my mom freeze corn in the summer).

    Now I want the hash, and I have some leftover corn…

    Reply
  9. RJ

    June 20, 2011 at 8:21 am

    This looks like a not-just-for-breakfast recipe to me! Yum! I might try this next week as a dinner side when I’m at the beach with the fam! Love that last photo!!

    Reply
  10. Donna@NothingChocolate

    June 20, 2011 at 6:46 am

    I am loving your photography! And the addition of that “real photo” from years past is genuinely sweet! How fortunate you are to have a dad you can say wonderful things about and cook for!

    Reply
  11. Hannah

    June 20, 2011 at 1:52 am

    Corn is my favourite vegetable and I refuse to accept that it isn’t a vegetable. Thisss is right up my alley.

    And agreed, food should be pretty and those potatoes are dang pretty.

    Reply
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Trackbacks

  1. food + iPhone = eternal love | Eating Grass says:
    September 20, 2011 at 3:50 pm

    […]  The same night I made the blondies in #21, I also made scallops with sweet corn/spinach/potato hash.  The hash recipe comes from– you guessed it– Joy the Baker.  She’s my […]

    Reply
  2. Ofnbakaðar kartöflur með spínati, edamame og maísbaunum « Eldað í vesturheimi says:
    August 13, 2011 at 8:38 am

    […] (Breytt uppskrift frá Joy the Baker) […]

    Reply
  3. Musings on Meat | Northern Arizona Sustainable Communities Report says:
    June 30, 2011 at 1:35 pm

    […] radishes, carrots, salad turnips, sunflower sprouts and greens. A pile of roasted golden beets. A sweet corn and potato hash I had just encountered on one of the 1001 food blogs I read. Roasted carrots and sweet potatoes to […]

    Reply
  4. Healthy Diaries » Back To The Real World says:
    June 21, 2011 at 12:06 am

    […] used Joy the Baker’s corn hash recipe she posted yesterday. It was delish! I can never get enough of fresh […]

    Reply

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