The Easiest Corn and Sweet Potato Hash Recipe
This Corn and Sweet Potato Hash is one of those recipes that came together at exactly the right time of year. While we typically use corn on the cob to make Seasoned Corn in the Caribbean, as part of my In Season series on the website, I thought it would be fun to make a Corn and Sweet Potato Hash using my newly acquired Traeger Flatrock griddle. With sweet corn at its peak and wanting to make sure I enjoyed every drop of that summer sunshine, this turned out to be the perfect breakfast.
I used the propane griddle for this recipe, but you can make this sweet potato and corn hash indoors in a frying pan or on a sheet pan in your oven just as effectively and easily. The combination of sweet corn, sweet potato, bell pepper, garlic, thyme, and smoked paprika gives this hash plenty of flavour, while the final few minutes over higher heat allow some lovely charring and caramelization to develop.
For the vegans and vegetarians who have been asking me for more recipes, this Corn and Sweet Potato Hash is a simple option that is sure to impress you and your family. If you enjoy the recipe, I would love to hear from you, especially if you have a unique way of making this hash. Leave a comment below and let me know how you make yours.
Ingredient Guide
Vegetable oil helps cook the vegetables on the griddle or in the pan while also helping the sweet potato and corn develop colour.
Sweet potato provides the hearty base for the hash, with natural sweetness that works beautifully with the savoury seasonings.
Salt seasons the sweet potato and helps bring out the flavour of the other ingredients.
Corn brings fresh summer sweetness and becomes especially delicious when it develops some char and caramelization.
Bell pepper adds colour, sweetness and another layer of vegetable flavour to the hash.
Water creates steam under the cover, helping the sweet potato cook through.
Garlic adds a savoury aromatic flavour that works particularly well with the sweet potato and corn.
Thyme contributes an earthy herbal note and complements the other Caribbean-inspired flavours.
Smoked paprika gives the hash a gentle smoky character that works especially well with the griddle cooking method.
Black pepper adds a little warmth and seasoning to balance the sweetness of the vegetables.
Scallions add a fresh finish and a little colour when tossed through the finished hash.
Shopping Made Easy
• Fresh ears of sweet corn are ideal when corn is in season, but the important thing is to use corn kernels for the hash.
• Look for large sweet potatoes with firm skin since the skin is kept on for this recipe.
• Bell peppers, garlic, thyme and scallions are standard grocery store ingredients and should be easy to find year-round.
• Caribbean markets are also a good place to look for fresh thyme and other produce when you want to shop for this recipe alongside your usual Caribbean ingredients.
Cooking Notes from the Kitchen
• I used my Traeger Flatrock griddle for this recipe, but a frying pan on the stovetop works as well.
• Be sure to wash the sweet potato well if you are keeping the skin on.
• Covering the sweet potato at the beginning allows steam to develop, which helps the larger pieces cook properly.
• I used fresh ears of corn and removed the kernels myself. Fresh sweet corn at its peak makes this a particularly good seasonal recipe.
• The final few minutes over medium-high heat are important because they give the corn and sweet potato an opportunity to develop some charring and caramelization.
• This recipe can also be adapted for indoor cooking, and it can be made on a sheet pan in the oven as mentioned in the original recipe.
Want to save this recipe?
Just enter your email and get it sent to your inbox. You’ll also get new recipes and a free monthly menu plan!
The Easiest Corn and Sweet Potato Hash Recipe
Ingredients
- 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
Instructions
- Add the vegetable oil to the hot griddle or pan over a low flame, then add the large chunks of sweet potato. Be sure to wash the sweet potato if you are keeping the skin on. Top with the salt and cover to allow steam to develop and help cook the potato pieces.
- After 5 minutes, stir a couple of times, then add the kernels of corn, diced bell pepper, and water. The corn used in this recipe was from fresh ears of corn with the kernels removed. Cover and cook for another 4 minutes.
- Remove the cover and mix in the garlic, thyme, smoked paprika and black pepper. Continue cooking for another 6 to 8 minutes, tossing every 2 to 3 minutes to combine all of the flavours.
- Turn the heat up to medium-high and cook for another 3 to 4 minutes to allow some charring and caramelization to happen with the corn and sweet potato.
- Finish by tossing in the chopped scallions, mix, and serve.
- If you enjoyed this recipe, may I suggest you give the Charred Sweet Corn Porridge Recipe a try? Along with the Ultimate Curry Corn, Grilled Corn Salad, and my Grilled Corn recipes, these are all great ways to enjoy corn. The perfect way to end the summer.
- I would love to hear from you, especially if you have a unique way of making this Corn and Sweet Potato Hash, in the comments below.
