Smoky Sweet Potato Hash with Charred Corn and Cotija
Tender sweet potatoes, blistered corn, and smoky spices make a cozy skillet hash finished with lime and cotija.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (164 reviews)
INSPIRED BY
This original skillet hash pairs the natural sweetness of potatoes with smoky pantry spices and bright lime. Cotija and corn give it a festive, savory finish without a long prep.
Story
Casey loves a skillet that can move from a lazy weekend brunch to a quick supper side without changing a thing. Sweet potatoes get tender under the lid, then their edges turn golden while the corn catches a little char. Cotija adds a salty crumble and lime keeps every bite lively. Put the skillet on a trivet and let everyone serve themselves.
By Casey
Ingredients
- 1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/3 cup water
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1 cup corn kernels, fresh or thawed
- 2 scallions, thinly sliced
- 1/3 cup crumbled cotija cheese
- 1 lime, cut into wedges
- 2 tablespoons chopped cilantro
- 1/4 teaspoon freshly ground black pepper
Instructions
- Heat the olive oil in a large lidded skillet over medium-high heat; add the sweet potatoes and toss to coat.
- Pour in the water, cover the skillet, and cook for 7 to 9 minutes, stirring once, until the sweet potatoes are almost tender.
- Uncover and cook until the water evaporates, then stir in the smoked paprika, cumin, salt, and black pepper.
- Spread the sweet potatoes into an even layer and cook undisturbed for 3 minutes so the bottoms turn golden.
- Add the corn and scallions; cook for 4 to 5 minutes, stirring occasionally, until the corn is hot and lightly blistered.
- Scatter cotija and cilantro over the hash and serve with lime wedges for squeezing.
Chef Tips
- Cut the sweet potatoes into even cubes so they soften at the same pace.
- For extra crisp edges, give the potatoes a few minutes undisturbed before stirring.
- Frozen corn works well; thaw and drain it first to prevent excess moisture.
- Serve with fried eggs or warm tortillas if you want to stretch the skillet into a fuller brunch.
Cook's Notes
- **Potatoes:** Keep the cubes close to 1/2 inch so they finish on schedule.
- **Skillet:** A wide pan gives the potatoes room to brown instead of steam.
- **Serving:** Add the cotija just before bringing the hash to the table.