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Potato Succotash

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Recipe summary

Preparation time:
Cooking time:
Yield: 6

Ingredients

  • 3 tablespoons butter
  • 4 tablespoons olive oil
  • 3 ounces pancetta, diced
  • 1/2 yellow pepper, diced
  • 1/2 jalapeno, chopped
  • 3 cloves garlic, chopped
  • 1 yellow onion, chopped
  • 2 cobs of corn, kernels, only
  • 1 teaspoon 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
  • 1/3 cup water
  • 1 teaspoon salt
  • freshly cracked black pepper
  • 1 small tomato, chopped
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons chopped fresh cilantro
  • 3 tablespoons chopped fresh parsley

Directions

  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.
Pitchin' In
Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

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