Potato Hash for Kids
Crispy golden potato cubes combined with tender carrots and sweet corn make a fun and wholesome meal that kids will love.
Ingredients
- •4 medium russet potatoes (about 2 pounds), peeled and cut into small 1/2-inch cubes
- •1 medium carrot, peeled and finely diced
- •1 cup frozen corn kernels, thawed
- •3 tablespoons olive oil
- •1 small yellow onion, finely chopped
- •1 teaspoon garlic powder
- •1 teaspoon sweet paprika
- •1 teaspoon salt
- •1/4 teaspoon black pepper
Instructions
- 1
Place the diced potatoes in a medium saucepan, cover with salted water, bring to a boil, and cook for 5 minutes until just slightly tender; drain thoroughly and pat dry with paper towels.
- 2
Heat the olive oil in a large skillet over medium-high heat.
- 3
Add the chopped onion and diced carrot to the skillet, cooking for about 5 minutes until the onions become translucent and the carrots begin to soften.
- 4
Add the parboiled potato cubes to the skillet in an even layer, letting them cook undisturbed for 4 to 5 minutes to develop a golden crust.
- 5
Stir in the thawed corn kernels, garlic powder, sweet paprika, salt, and black pepper.
- 6
Continue to cook, stirring occasionally, for another 10 to 12 minutes until all the vegetables are tender and the potatoes are crispy and golden brown all over.
- 7
Remove from heat and let cool slightly before serving warm to the kids.
💡 Chef tips
- For extra protein, you can mix in cooked diced turkey breast or serve with a fried egg on top.
- Make-ahead tip: You can boil and dice the potatoes the night before to save time in the morning.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a skillet to restore crispiness.
✅ How it should turn out
The finished potato hash should have a vibrant golden-brown color with crispy edges, tender centers, and a savory, mild flavor that appeals to young palates.