- Calories 204
- Fat 9.1g
- Satfat 2.1g
- Monofat 3g
- Polyfat 1.2g
- Protein 6g
- Carbohydrate 31g
- Fiber 4g
- Cholesterol 8mg
- Iron 1mg
- Sodium 271mg
- Calcium 21mg
Pan-Fried Sweet Corn Hash
Photo: Oxmoor House
Next time you hear someone tell you, "that's not technically a [insert rule/technique/style here]," kindly ask them to open their mind to variations on theme, and furthermore, to the enjoyment of life. This is kind of a pan-fry. Play with your words. And your food.
How to Make It
Step 1
Heat a cast-iron skillet or other heavy-bottomed pan over medium-high heat.
Step 2
Add the butter and the oil. Swirl. Let the butter melt.
Step 3
Add the sweet corn and bell pepper, and raise the heat to high. Fry, stirring occasionally, for about 4 minutes, allowing the corn to get slightly browned.
Step 4
Lower the heat to medium-high and add the potato. Cook, stirring frequently, for about 4 minutes.
Step 5
Lower the heat to medium-low, and add the onion, thyme, and garlic.
Step 6
Sprinkle in the sugar, the salt, and the ground red pepper. Stir. Cook 3 minutes or until the potatoes are tender.
Step 7
Crank the heat to high for a minute or two, stirring frequently, to give the dish a final browning.
Step 8
Turn off the heat and stir in the cider vinegar. Fold to coat.
Step 9
Finish with the parsley. Serve over Butter-Seared Sea Scallops.
Cooking Light Mad Delicious
