Pan-Seared Television-Inspired Corn and Potato Hash

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A rustic pan-seared hash blending sweet corn and crispy potatoes, inspired by the era of growing television ownership in mid-20th century America. This american-inspired breakfast ready in about 25 minutes combines russet potatoes, peeled and diced, frozen corn kernels, unsalted butter into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 250 calories and feeds 3, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups russet potatoes, peeled and diced
• 1 cup frozen corn kernels
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh chives

Instructions

1. Step 1: Bring a medium pot of salted water to a boil. Add 2 cups peeled and diced russet potatoes and cook for 5 minutes until just tender but not falling apart. Drain and set aside.
2. Step 2: Heat 3 tablespoons unsalted butter and 1 tablespoon olive oil in a large skillet over medium-high heat until butter foams. Add 1 small finely chopped yellow onion and sauté for 3 minutes until translucent.
3. Step 3: Add 2 minced garlic cloves and 1 teaspoon fresh thyme leaves, cooking for 30 seconds until aromatic. Then add the parboiled potatoes and 1 cup frozen corn kernels to the skillet.
4. Step 4: Press the mixture into an even layer and cook without stirring for 5-6 minutes until the edges become golden and crispy. Flip sections and cook another 5 minutes for even browning.
5. Step 5: Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Remove from heat and sprinkle 2 tablespoons chopped fresh chives over the hash before serving.