Smoky Corn & Pancetta Hash

smoky corn pancetta hash | sunsets on the side

smoky corn pancetta hash | sunsets on the side

I bought my husband a smoker for his birthday.  He’d been wanting one for such a long time, and seeing how excited he was to finally get one was truly fun to watch.  But, the food we’ve started creating in there is (selfishly) an enormous bonus.  Yum.

A couple nights ago we did a dry-rubbed chicken, and boy was it delicious.  This smoky potato hash, filled with corn and bursting with flavor from smoked paprika was the perfect complementary side dish.

I wouldn’t be shy about making this recipe first thing in the morning, though.  Some poached or fried eggs on top of this hash would make for a bold, hearty breakfast.

Smoky Corn & Pancetta Hash
Makes: 4
  • 1 tsp. olive oil
  • 4 oz. pancetta, cubed
  • 2 medium red potatoes (about ¾ lb.), small diced
  • ¾ tsp. smoked paprika
  • ¾ tsp. kosher salt
  • ½ tsp. freshly-ground black pepper
  • 16 oz. frozen corn, defrosted and drained
  • 2 green onions, thinly sliced
  • 6 oz. roasted red peppers, drained patted dry, and diced
  1. Heat olive oil in a large sauté pan over medium-high heat. Add the pancetta and cook for 4-5 minutes or until the pieces have browned and are cooked through. With a slotted spoon, remove the pancetta pieces to a paper towel-lined plate & set aside.
  2. Add the diced potatoes, smoked paprika, salt, and pepper to the oil in the saute pan. Stir to coat the potatoes with oil and seasonings. Cook over medium-high heat for 6-8 minutes until they are brown. Turn heat down to medium-low and continue to cook potatoes, stirring often, until they are tender (about 15 minutes).
  3. Turn the heat up to medium. Add the corn and half of the green onions to the potatoes. Cook until the corn is hot, 3-4 minutes.
  4. Add the roasted red peppers, pancetta pieces, and the remaining green onions. Cook 1-2 minutes longer until the red peppers are warmed through. Serve hot.

Sweet & Spicy Corn & Turkey Dip

sweet and spicy corn and turkey dip

sweet and spicy corn and turkey dip

I hope you guys had a very special Thanksgiving!

Are you asking yourself the age-old question: what do I do with all the Thanksgiving leftovers?

Sandwiches?  Sure.  Mashed potato croquettes?  Yes, please.

But, if your household is anything like my household, you still have a lot of football watching ahead of you this weekend.  So, today, I’m opting to throw my leftovers into a dip.

This dip takes Thanksgiving leftovers and transforms them into a whole new flavor.  You still have the corn and the turkey from yesterday’s meal, but with the cheese and the heat from the cayenne and jalapeno, this dip goes in an entirely different direction.

One thing to mention: I had a block of cranberry cheddar cheese in my fridge that I used for this.  It’s just sharp white cheddar with dried cranberries running through it.  They have it at my grocery store this time of year, and the sharpness from the cheddar goes so nicely with the sweet-tart cranberries.  It’s delicious just on crackers, and it would be great on a leftover turkey panini, but it adds something special to this dip.  If you don’t have or can’t find something similar, just use regular shredded white cheddar or Monterey jack (or a little of both!), and throw in either a handful of chopped dried cranberries or a small helping of yesterday’s cranberry relish/sauce.


Sweet & Spicy Corn & Turkey Dip
Makes: 6-8 servings
  • 1 T. butter
  • 3 cups corn kernels (fresh, frozen, or leftover)
  • ½ tsp. kosher salt
  • ¼ tsp. freshly-ground black pepper
  • 1 T. olive oil
  • 1 cup diced yellow onions
  • ½ cup diced red pepper
  • 1 jalapeno, seeds and ribs removed, minced
  • 1 garlic clove, minced
  • 3 green onions, chopped
  • ¾ cup mayonnaise
  • 8 oz. cranberry cheddar cheese, shredded
  • 1 cup diced cooked turkey (white or dark meat)
  • ¼ tsp. cayenne pepper
  1. Preheat oven to 350 degrees F. Spray an 8 x 8” baking dish with non-stick cooking spray. Set aside.
  2. Melt the butter in a large skillet over medium heat. Add corn, salt, and pepper, and cook until the kernels start to brown, about 7-8 minutes. Transfer to a large bowl.
  3. Add the olive oil to the hot skillet. Cook the yellow onions and red peppers, stirring occasionally, until softened, about 5 minutes. Add the jalapeno, garlic, and green onions and cook for 2-3 minutes longer. Transfer to the bowl with the corn.
  4. Mix the mayonnaise, shredded cheese, turkey, and cayenne pepper into the bowl with the corn and the rest of the vegetables. Pour the mixture into the prepared baking dish.
  5. Bake for 15-20 minutes, until the top is brown and the dip is bubbling. Serve with crackers or tortilla chips.

Adapted from Our Best Bites.