Potato Succotash

  • serves 6
Christine Cushing
Christine Cushing


20 Ratings
Directions for: Potato Succotash


3 Tbsp butter

4 Tbsp olive oil

3 oz pancetta, diced

½ yellow pepper, diced

½ jalapeno, chopped

3 cloves garlic, chopped

1 yellow onion, chopped

2 cobs of corn, kernels, only

1 tsp sugar

1 small sweet potato, 1/4 inch dice

5 purple potato, 1/4 inch dice

3 small Yukon Gold potato, 1/4 inch dice

⅓ cup water

1 tsp salt

freshly cracked black pepper

1 small tomato, chopped

1 Tbsp chopped fresh oregano

2 Tbsp chopped fresh cilantro

3 Tbsp chopped fresh parsley


1. Melt butter with 1 tablespoon olive oil over medium high heat in a large skillet. Add the pancetta and cook for about 4 minutes or until it has browned. Remove with a slotted spoon and set aside. Add the yellow pepper, jalapeno, garlic, and onion to the pan. Cook over medium heat about 4 minutes until soft. Add the corn kernels and sugar. Cover and cook for about 10 minutes until the corn is softened. Stir occasionally. If mixture gets dry add 1 to 2 tablespoons of water to the pan. Remove corn mixture from pan and set aside.

2. Heat the remaining oil in a non-stick skillet. Add potatoes and 1/3 cup water and bring to a boil. Cover and simmer for 5 minutes or until the potatoes are fork tender. Remove cover. Season with 1 teaspoon salt and freshly cracked black pepper. Continue cooking over medium high for about 8 minutes until the potatoes start to brown. Add the corn mixture back to the skillet and heat through. Garnish with chopped tomato and herbs.

See more: Dinner, North American, Potatoes, Vegetables, Fry, Side, Appetizer



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