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Do you ever fall in love with a new recipe and find yourself making it over and over again? That’s the way I’ve been with this corn and potato hash recipe that I’m sharing today. I made it for the first time over the summer as a side dish with dinner. Then, I made it the following week, a few weeks later, and found myself enjoying the leftovers with breakfast, lunch, and dinner.
That’s what I love about this recipe – it pretty much goes with everything! That’s super convenient when I’m stuck on a side dish to make! It’s perfect in the morning with a plate of eggs. Making a lunch or brunch quesadilla? This works great for that, too! Oh, and let’s not forget dinner. This corn and potato hash makes a delicious side for practically every meal!
I love super convenient meals because my home is my office. When I’m on a roll with work, I don’t like to be disturbed. So when lunchtime rolls around, I like quick and convenient meals that I can heat and eat. As I’ve mentioned before, I’ve been pretty good about meal prepping. I’ll prep leftovers so my husband and I can have lunch the next day. When I don’t have anything to heat up in the fridge, I make sure that I stock Lean Cuisines in my freezer.
Lean Cuisine recently created new, modern flavor varieties of their MARKETPLACE meals including LEAN CUISINE® MARKETPLACE Cheese & Fire-Roasted Chile Tamale, LEAN CUISINE® MARKETPLACE Chicken Tikka Masala, and LEAN CUISINE® MARKETPLACE Southwest – Style Potato Bake. Since I love my food with a little kick, I picked up all three during my last trip to Walmart. This line of Lean Cuisines includes lots of protein-packed options, organic ingredient options, and gluten-free options with no GMOs!
The first Lean Cuisine Marketplace meal that I tried was the Chicken Tikka Masala. I’ve been trying to expand our menu and have recently included some Indian inspired meals. Trying the Chicken Tikka Misala was definitely a great place to start! I loved the spices used in the sauce, the juicy pieces of chicken, and side portion of rice with vegetables. This meal also worked really well with my corn and potato hash!
This corn and potato hash recipe starts off just like a traditional breakfast potato hash. It’s made with potatoes, bell pepper, and onions. The only thing different is the addition of corn. When I first made this recipe, corn was still in season. I cut the corn right off of the cob and added it into the dish. Now that corn’s not so readily available, I opted to use frozen corn kernels. It was just as delicious, just as easy to make (if not easier skipping the step of cutting the corn off of the cob), and I’m just as eager to dig into the leftovers!
- 4 large fingerling potatoes, chopped
- 1 small red onion, chopped
- 1 green bell pepper, chopped
- 1 cup whole corn kernels (fresh, frozen, or canned will work)
- 1 tsp. garlic powder
- Salt and pepper, to taste
- 2 tbsp. olive oil
- Heat olive oil in a skillet over medium.
- Add chopped potatoes and cook until they begin to soften.
- Next, add the onion and bell pepper. Continue cooking over medium until onions have softened and potatoes start to brown.
- Stir in garlic powder and season with salt and pepper.
- Serve corn and potato hash warm.
You can find the Lean Cuisine Marketplace meal varieties in the “Box Dinners” section in the frozen aisle at Walmart. For more mealtime inspiration, follow the Nestlé Flavorful Moments Pinterest Board. Keep up to date with all of Lean Cuisine’s meals and more by following them on Facebook, Twitter, and Instagram.
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