Smoky Corn & Pancetta Hash

• 1 teaspoon olive oil
• 4 ounces pancetta, cubed
• 3/4 pound red potatoes, small diced
• 3/4 teaspoon smoked paprika
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly-ground black pepper
• 1 pound frozen corn, defrosted and drained
• 6 ounces roasted red peppers, drained patted dry, and diced
• 2 green onions, thinly sliced

1. Heat olive oil in a large saute pan over medium-high heat. Add the pancetta and cook for 4-5 minutes or until the pieces have browned and are cooked through. With a slotted spoon, remove the pancetta pieces to a paper towel-lined plate & set aside.
2. Add the diced potatoes, smoked paprika, salt, and pepper to the oil in the saute pan. Stir to coat the potatoes with oil and seasonings. Cook over medium-high heat for 6-8 minutes until they are brown. Turn heat down to medium-low and continue to cook potatoes, stirring often, until they are tender (about 15 minutes).
3. Turn the heat up to medium. Add the corn and half of the green onions to the potatoes. Cook until the corn is hot, 3-4 minutes.
4. Add the roasted red peppers, pancetta pieces, and the remaining green onions. Cook 1-2 minutes longer until the red peppers are warmed through. Serve hot.

olive oil, pancetta, red potatoes, paprika, kosher salt, freshlyground black pepper, corn, red peppers, green onions

Taken from food52.com/recipes/27437-smoky-corn-pancetta-hash (may not work)