Recipes // Breakfast // Corn and Red Potato Hash

Corn and Red Potato Hash

Serves 2
  • 4 small red potatoes, diced
  • 2 teaspoons olive oil
  • 1/2 cup diced white onion
  • 1/2 cup fresh or frozen corn, thawed if frozen
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup reduced-sodium fat-free chicken broth
  • 2 tablespoons red wine vinegar
  1. Place potatoes in a medium saucepan and pour over enough water to cover by about 2 inches. Set pan over high heat and bring to a boil. Boil 8 minutes. Drain and set aside.
  2. Heat oil in a large skillet over medium-high heat. Add onion and cook 2-3 minutes, until tender. Add boiled potatoes, corn, paprika, salt and pepper and stir to coat. Add chicken broth and vinegar and simmer 2 minutes, until liquid is absorbed. Serve hot. 
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