Grilled Skillet Potato-Corn Hash

Summer is officially here, according to the calendar. But, I think we have been in summer mode for a while here in Texas. It has been hot-hot-hot with little rain. Except for last night when I woke up in the middle of the night to hear loud claps of thunder. That was certainly a nice surprise! Because of the intense heat, it has been easier for me to not be tempted to go play outside, and to stay inside and work on my thesis. For those of you who are paleo, you might find the thesis topic interesting. I am going to write on the “negative and positive effects of grains on health.” We will be looking at different nutritional profiles of grains, different diets that use grains as a staple (Standard American Diet, Mediterranean diet), and look at diets where grains are not used as a staple (Atkins, Paleo). So far, the research has been very interesting.

In the next 30-40 days we will be making some big announcements regarding our company. We are so excited to finally be able to speak about what we have been working on for the past year and a half. Can you guess what it is? And no, it’s not a cookbook!

Grilled Skillet Potato-Corn Hash

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Equipment: Large cast iron skillet

Ingredients:

  • 2 medium sized potatoes (I used Yukon Gold because I had them on hand), diced
  • 1 small sweet yellow onion, diced
  • 1 tablespoon garlic powder
  • 2 cups fresh yellow corn, off the cob (about 4 cobs)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons white wine vinegar
  • 4 tablespoons extra virgin olive oil
  • crumbled feta, for topping

Instructions:

Pre-heat grill or stove top to medium-high heat. Place potatoes and olive oil in skillet, cook for 10 minutes turning often with wooden spoon. Add the rest of the ingredients (minus the feta), close grill and let cook for 15 minutes, checking often to see if the hash needs stirring. Depending on the heat of your grill and the status of your cast iron pan, the hash should take about 30 minutes to get the right caramelization and texture of the potato and vegetables. Add more oil if need be. Top with a large handful of crumbled feta.

Enjoy!

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Comments

  1. This hash sounds amazing!
    It is vegetarian week at Get Grillin’ we would love if you submitted up to any 3 recipes (they don’t have to be grilled) to our link up. This one would be perfect!
    This week we have a ManPans giveaway. http://su.pr/3GCtXU

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