Potato Succotash

Ingredients

Potato Succotash
3 tbsp butter
4 tbsp olive oil
3 oz 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 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
1/3 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

Directions

Potato Succotash
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