Charred Corn Breakfast Hash with Crispy Potatoes and Fried Eggs

Breakfast hash grew from thrifty skillet cooking that turns humble potatoes into a golden, crispy base. This version chars sweet corn with peppers and jalapeño, then finishes with fried eggs for a smoky-savory one-pan morning plate.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 410 cal
• 16g protein
• 42g carbs
• 21g fat
• 6g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2 lb Yukon Gold potatoes, diced small
• 2 cups fresh sweet corn kernels
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced
• 1 small yellow onion, diced
• 4 large eggs
• 3 tbsp olive oil
• 1 tbsp unsalted butter
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 cup chopped fresh cilantro or green onions
• 1/3 cup cotija or feta cheese, crumbled
• for serving lime wedges

Instructions

1. 1Heat olive oil in a large cast-iron skillet over medium-high heat. Add the diced potatoes in a single layer, season with half the salt and pepper, and cook undisturbed for 4–5 minutes to develop a golden crust.
2. 2Stir the potatoes and continue cooking, stirring every few minutes, until mostly tender and crispy on multiple sides, about 12–15 minutes total.
3. 3Push potatoes to the edges. Add remaining oil, then the onion, bell pepper, and jalapeño. Cook until the vegetables soften and begin to brown, 4–5 minutes.
4. 4Add the corn kernels, smoked paprika, garlic powder, and remaining salt. Let the corn sit without stirring for 2 minutes so it chars lightly, then toss everything together.
5. 5Create four small wells in the hash. Add the butter, then crack an egg into each well. Cover the skillet and cook over medium heat until the whites are set and yolks are still runny, 3–4 minutes.
6. 6Remove the lid, scatter crumbled cotija and chopped cilantro over the hash, and squeeze a little lime juice across the top.
7. 7Serve straight from the skillet while the eggs are jammy and the corn still has smoky charred bits.
8. 8Offer extra lime wedges and hot sauce at the table for bright finishing heat.