Potato Succotash

Photo: flickr user Vanessa Roanhorse

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

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.

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.