Roasted Potato and Corn Hash with Avocado

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

Crispy roasted potatoes and sweet corn mixed with fresh herbs, topped with creamy avocado for a hearty vegetarian meal. This Venezuelan-inspired vegetarian recipe, ready in about 50 minutes, pairs potatoes, corn kernels, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 medium (about 1 lb) potatoes
• 1 cup corn kernels
• 1 medium red onion
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 ripe avocado
• 2 tbsp cilantro

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). Dice potatoes into 1/2-inch cubes and toss with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper.
2. Step 2: Spread potatoes on a baking sheet in a single layer and roast for 25 minutes, stirring once halfway, until golden and crisp.
3. Step 3: While potatoes roast, heat 1 tbsp olive oil in a skillet over medium heat. Add diced red onion and cook for 3 minutes until softened. Add corn and cook for 2 minutes.
4. Step 4: Combine roasted potatoes with corn-onion mixture in a bowl. Top with sliced avocado and chopped cilantro before serving.