This potato, corn, and pepper skillet with pancetta is such a wonderful side dish for serving with your favorite holiday roast beef, pork tenderloin, ribs, steak, roasted chicken, and fish filet, just to name a few.
This skillet side dish is so easy to make and comes together in just about a half an hour. It's loaded with fresh flavors and you can even make it in advance and reheat it in the same skillet. Plus, you can prepare it on your stovetop, leaving your oven free for roasts, desserts, appetizers, and casseroles.
I love the combination of the warm pancetta and potatoes with the fresh sweet peppers, red onions, and corn. I added a drizzle of good sherry vinegar at the end and it worked so well with the potatoes and peppers.
You can serve this potato dish directly from the skillet or transfer it to a serving dish and add it to your holiday buffet table.
Ingredients:
Pancetta - You can either use diced or rolled pancetta, or you could use prosciutto or bacon. The rendered fat from the pork will flavor the potatoes and vegetables in the dish. You can add a little olive oil to the rendered fat if necessary.
Potatoes - I used baby yellow potatoes. There's no need to peel them. Just cut them into 1/2 inch pieces. With the tiny baby potatoes, all you need to do is cut them in half. I used these Pee Wee Dutch Potatoes from Melissa's Produce (Pee Wee! love the name). If you can find mini yellow potatoes, they make it so much easier. Less chopping! Of course, standard-sized Yukon Gold potatoes will also work.
Corn - Fresh corn is ideal. If it's not available, frozen corn kernels are just fine.
Red Onion - Thinly sliced.
Sweet Red Bell Peppers - You can use either two bell peppers or about four sweet long peppers. You can also substitute yellow or orange peppers. I used red and orange sweet long peppers.
Sherry Vinegar - It adds a wonderful flavor to contrast with the pancetta.
Salt, Pepper, and Fresh Chopped Cilantro - To garnish the dish.
To Make This Potato Side Dish:
First, cook the pancetta in your skillet until crispy. Remove the pancetta from the pan with a slotted spoon, leaving behind the rendered fat. Add the potatoes to the skillet and cook them until slightly softened.
Next, add the red peppers and sauté for about five minutes. Then, add the corn and the sliced onions and continue to cook for another three minutes.
Finally, stir in the sherry vinegar and season with salt and pepper. Finish with fresh cilantro leaves.
Make-Ahead and Leftovers:
This dish is best made fresh, however, if you need to make it in advance, you can store it in the refrigerator without adding the vinegar and cilantro and then refresh it in a skillet before serving.
If you have leftovers, they can easily be refreshed in a small skillet or in your toaster oven.
Welcome to Holiday Side Dish Week. We will be sharing recipes today, along with this coming Wednesday and Friday, organized by Heather of Hezzi-D's Recipe Box.
More Side Dish Recipes:
- Roasted Mushrooms from Hezzi-D’s Recipe Box
- Roasted Delicata Squash and Sweet Potatoes with Cranberry Glaze from A Day in the Life on a Farm
- Parmesan Butternut Squash from Jolene’s Recipe Journal
- Homemade Mushroom Rice Pilaf fromA Kitchen Hoor’s Adventures
- Gluten Free Magic Chicken Bites from Sneha’s Recipe
- Sausage Tortellini Soup from Art of Natural Living
- Loaded Baked Potato Casserole with Fried Onions from Blogghetti
- Beer Macaroni and Cheese from The Spiffy Cookie
- Jalapeno Cheddar Swirls from Magical Ingredients
- Potato, Corn, & Pepper Skillet with Pancetta from Karen’s Kitchen Stories
Potato, Corn & Pepper Skillet with Pancetta
This potato, corn, and pepper skillet with pancetta is such a wonderful side for serving with your favorite main dish.
Ingredients
- 4 ounces diced pancetta, prosciutto, or bacon
- 3 tablespoons rendered fat from the pancetta. Add olive oil to the fat if necessary to reach 3 tablespoons.
- 1 pound baby yellow potatoes such as baby Dutch or Pee Wee Dutch, halved or quartered. Alternatively, use Yukon Gold potatoes, cut into a 1/2 inch dice
- 2 red bell peppers or 4 long sweet peppers, cut into 1/2 inch dice
- Fresh corn stripped from 4 ears of corn
- One half red onion, peeled and thinly sliced
- 1/4 cup sherry vinegar
- Salt and pepper to taste
- 1/4 cup fresh cilantro leaves
Instructions
- In a 12 inch skillet, over medium low heat, cook 4 ounces of chopped pancetta (or prosciutto or bacon) until crispy, stirring regularly, about 5 to 8 minutes. Remove with a slotted spoon to a paper towel lined plate, leaving the rendered fat behind.
- Add the potatoes to the skillet and cook over medium heat for about 5 minutes. Add the red peppers and cook for an additional five minutes. Add the corn and onion slices and continue to cook, stirring, for five minutes.
- Add the pancetta back to the skillet and stir. Season with salt and pepper to taste. Garnish with the cilantro and serve.
Nutrition Facts
Calories
156Fat (grams)
6 gSat. Fat (grams)
2 gCarbs (grams)
22 gFiber (grams)
3 gNet carbs
19 gSugar (grams)
5 gProtein (grams)
5 gCholesterol (grams)
9 mg
