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.