Butter Fried Potatoes with Corn, Beans, Peppers and Mushrooms

Makes 2 Main Dishes or 4 Side Dishes


  • 8 tablespoons (1 stick) butter
  • 1 large potato, cut into 1/2-inch dice
  • 1 onion, chopped
  • 1 clove garlic, crushed or minced
  • 1 cup green beans, chopped
  • 2 ears fresh sweet corn, pared
  • splash of tamari sauce (optional)
  • 1 red bell pepper, seeded and cut into strips
  • 2 jalapeños, seeded and finely chopped
  • 2 cups white mushrooms, sliced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoon fresh chives, chopped
  • 1 1/2 teaspoons coarse salt, or to taste
  • fresh ground black pepper


  • Heat half of the butter in a large heavy non-stick or cast-iron skillet over medium-high heat. When the butter is frothy, add the potatoes and cook, stirring frequently, for 15 minutes or until golden. Turn the heat down slightly if the butter begins to burn.
  • Add the remaining butter, turn down the heat to medium, and stir in the onion, garlic, green beans and corn. Cook, stirring frequently, for 5 minutes and then toss in the tamari sauce (if using), red pepper, jalapeños and mushrooms. Continue to stir for another 5 minutes or until the vegetables are tender and the mushrooms have browned but are still plump. Add more butter if necessary.
  • When the mushrooms are cooked, stir in the chives and parsley and remove from the heat.
  • Season with salt and pepper and serve hot with sour cream if desired.


Recipe By: Lisa Turner

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