Succotash is originally a southern dish made primarily of sweet corn, okra, and lima beans. It is tasty, but the amusement park Silver Dollar City opened a new world to this famous dish.
We grew up in Mid-Missouri, where Silver Dollar City’s amusement park was an annual summer trip. We’d ride our favorite roller coasters, spray each other at the splash pads, watch live theater productions, and walk until our feet were sore.
When we would sit for a break, our parents would treat us to Silver Dollar City’s delicious menu items. We would buy our fill of soft frozen lemonades, Fanny’s famous funnel cakes, and of course, bowls of potato succotash.
The succotash bowls were steaming hot with fried potatoes, onions, and sausage, and we’d scarf it down (burning our mouths in the process) just so we could get enough before someone else ate more.
When the older siblings would ride the roller coasters we were too small for, mom would sneak the younger siblings over to get another helping. Then they would come back and see our sneakery, so dad would buy them a bowl as well.
There are many memories around this classic dish, and every time I make a pot, the smells fill our home and remind me of warm summer days in Missouri.
We are excited to share this dish with you, and hope that you experience the “hominess” and comfort of this meal.
Ingredients for Potato Succotash
- One rope of Polska Kielbasa smoked sausage
- 7-8 medium or large russet potatoes
- 2 cans of sweet whole corn
- 1 sweet onion
- 1 tsp of salt
- 1 tsp of pepper
- ½ tsp of paprika
This dish is not quite a “dump” meal but it is almost as easy as one! You will add each ingredient one by one into the pot. This potato succotash dish only has 4 main ingredients and is a cheap meal for a large crowd! Let’s get cooking!
Directions for Potato Succotash
- Thoroughly clean the potatoes with hot water and a scrub brush
- Slice the potatoes in quarter pieces and place them into a large pot with 1 cup of water
- Begin to boil the potatoes with the water on medium-high heat.
- Add the canned corn WITH its water into the pot. Stir occasionally.
- Dice the onion
- Saute the onions in a separate pan until lightly brown and then add them to the potato pot. Continue to stir occasionally.
- Chop the kielbasa sausage into circular slices and lightly brown them in the pan
- Once browned, add them to the large pot. Stir occasionally.
- Cook for 10 minutes or until potatoes are soft.
- Add pepper, salt, and paprika to the pot. Stir to mix evenly. Serve hot.
Note: You should continue to occasionally stir to keep food from sticking to the bottom of your large pot.
We love this dish as a stand-alone meal, but it pairs nicely with fresh cornbread or rolls. For more ideas, check out our favorite appetizer meals for another course.
Tell us what you think of this recipe below! And check out our other popular recipes like Makayla’s Easy Instant Pot Sausage Tortellini Soup!
Potato Succotash
Equipment
- Cutting Board
- Sharp Knife
- Large Pot
Ingredients
- 1 rope Polsa Kielbasa Smoked Sausage
- 7-8 Russet Potaotes medium to large in size
- 2 15 oz. Can Golden Sweet Whole Kernel Corn
- 1 Sweet Onion
- 1 tsp Salt
- 1 tsp Black Pepper
- 1/2 tsp Paprika
- 1 cup Water
Instructions
- Thoroughly clean the potatoes with hot water and a scrub brush.
- Slice the potatoes in quarter pieces and place them into a large pot with 1 cup of water.
- Begin to boil the potatoes with the water on medium-high heat.
- Add the canned corn WITH its water into the pot. Stir occasionally.
- Dice the onion.
- Saute the onions in a separate pan until lightly brown and then add them to the potato pot. Continue to stir occasionally.
- Chop the kielbasa sausage into circular slices and lightly brown them in the pan.
- Once browned, add them to the large pot. Stir occasionally.
- Cook for 10 minutes or until potatoes are soft.
- Add pepper, salt, and paprika to the pot. Stir to mix evenly. Serve hot.