Pan-Fried Sweet Corn Hash

Heat a cast-iron skillet or other heavy-bottomed pan over medium-high heat.

Add the butter and the oil. Swirl. Let the butter melt.

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.

Lower the heat to medium-high and add the potato. Cook, stirring frequently, for about 4 minutes.

Lower the heat to medium-low, and add the onion, thyme, and garlic.

Sprinkle in the sugar, the salt, and the ground red pepper. Stir. Cook 3 minutes or until the potatoes are tender.

Crank the heat to high for a minute or two, stirring frequently, to give the dish a final browning.

Turn off the heat and stir in the cider vinegar. Fold to coat.

Finish with the parsley. Serve over Butter-Seared Sea Scallops.