Potato Succotash
By: Anonymous
Published: Saturday, February 13, 2010 - 5:11am

Ingredients




3 tablespoons butter
4 tablespoons olive oil
3 ounces pancetta, diced
yellow pepper, diced
jalapeno, chopped
3 clvs garlic, chopped
1 yellow onion, chopped
2 cobs of corn, kernels, only
1 teaspoon sugar
1 small sweet potato, ¼ inch dice
5 purple potato, 1/4 inch dice
3 smalls Yukon Gold potato, ¼ inch dice
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

Preparation

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.