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Potato Succotash

Madison
This recipe is a copycat of Silver Dollar City's yummy skillet succotash!
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Prep Time 20 mins
Cook Time 1 hr
Servings 4 people

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.