I assume everyone who is in a CSA lives, like I do, in a constant state of panic. Those vegetables are challenging and judge-y in equal measure and also if anyone would like some pickles I'm practically drowning in them.

The other week, I got five ears of corn in one go. There are two people in my household. Five ears of corn is A LOT for two people. So the first thing I did was to husk those ears and cut off the kernels for freezing because four cups of frozen corn kernels are way easier to cope with, emotionally, than are five ears of the stuff.


And then, with my emotions under control, I could get creative. Which I did and thank God for that because one of the things I created was this corn and potato hash which, while it may not look like much (as is the nature of hash, to be fair), was so tasty that when this week's CSA didn't include corn I nearly wept for the hashes that could have been.

Ingredient Things


3 cups potatoes, cut into a small dice (I used about 8 fingerlings)
2 cups vegetable stock or water
1 tablespoon olive oil
2 small onions, diced
2-3 cloves of garlic, minced
2-3 cups corn kernels (from 2-3 ears of corn)
1 teaspoon chili powder (plus more to taste)
Salt & pepper to taste
Fresh lime juice for serving


Instructional Things

Bring the vegetable stock (or water) to a boil in a medium to large skillet. That skillet will be what you use to make this entire thing, so be sure that it's big enough to accommodate this operation. Once the potatoes are diced up, you can salt them (which I did, to grand effect) or not. That's a personal choice and you'll need to make it for yourself. Salted or not, they should be boiled in the stock until they're tender, maybe 10-15 minutes? Test 'em with a fork for doneness. When they're done, transfer them to a bowl along with whatever stock is left. Most of that stock will have been absorbed by the taters, so expect there not to be a ton of liquid left over.

In that same skillet, heat the olive oil over a medium flame or coil and then add the onions. Cook until they're translucent and just beginning to brown, then add the garlic and sauteé until fragrant but not brown, about 30 seconds or so? Sure. Then reduce the heat to medium low and stir in that corn! Hurrah! Because this recipe calls for oil, that corn isn't going to get a char on it. Try not to be disappointed about that. The corn will soften up fairly quickly, so after maybe 2 or 3 minutes you can introduce the potatoes back into the skillet, along with the chili powder. Let that all cook together for another few minutes, stirring frequently, before tasting it and adjusting the seasonings. If your chili powder runs on the mild side you might want to add a dash of cayenne, or you might decide to leave it out so you can shake a few drops of your favorite hot sauce on the completed dish.

Speaking of things you will definitely want to shake on the completed dish: Do try that lime juice. It really makes the hash sing.