Skillet Charred-Corn Breakfast Hash with Sunny Eggs

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 365 cal
• 15g protein
• 34g carbs
• 20g fat
• 6g fiber

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Ingredients

• 2 cups fresh corn kernels
• 12 oz baby potatoes
• 1 red bell pepper
• 1 small red onion
• 1 jalapeño
• 4 large eggs
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro
• 1 lime
• 1/3 cup crumbled cotija or feta
• to serve hot sauce

Instructions

1. 1Dice the baby potatoes into ½-inch cubes. Place them in a microwave-safe bowl with a splash of water, cover, and microwave 4–5 minutes until just tender when pierced. Drain well.
2. 2Heat olive oil in a large 12-inch cast-iron or heavy skillet over medium-high heat until shimmering. Add the par-cooked potatoes in a single layer and cook undisturbed 4 minutes to develop a golden crust.
3. 3Add the remaining oil, then stir in the corn kernels, diced red bell pepper, diced red onion, and minced jalapeño (seeds removed for milder heat). Season with smoked paprika, chili powder, salt, and pepper.
4. 4Cook, stirring only occasionally, for 8–10 minutes until the corn is deeply charred in spots and the vegetables are tender-crisp. Taste and adjust seasoning.
5. 5Use a spoon to make four shallow wells in the hash. Crack an egg into each well. Reduce heat to medium-low, cover the skillet, and cook 4–6 minutes until the whites are set but the yolks are still runny.
6. 6Remove from heat. Squeeze fresh lime juice over the entire skillet and scatter chopped cilantro and crumbled cotija on top.
7. 7Serve straight from the pan with hot sauce on the side so everyone can customize their plate.
8. 8Leftover hash reheats beautifully the next morning—just fry a fresh egg to keep the yolks perfect.