Post by Debbie on Jun 7, 2012 23:41:41 GMT -5
6 bacon strips, diced
1 large potato, peeled and diced
1 small onion, diced
1 medium zucchini, diced
1 medium yellow summer squash, diced
1 tablespoon fresh minced dill or 1 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon pepper
In a large skillet, cook bacon over medium heat until crisp.
Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings.
Add potato; cook and stir in the drippings for about 5 minutes or until lightly browned.
Stir in the onion, zucchini and yellow squash.
Cook, uncovered, for about 8 minutes or until vegetables are tender. Return bacon to skillet; sprinkle with dill, salt and pepper.
Cook and stir for about 1 minute longer or until heated through.
1 large potato, peeled and diced
1 small onion, diced
1 medium zucchini, diced
1 medium yellow summer squash, diced
1 tablespoon fresh minced dill or 1 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon pepper
In a large skillet, cook bacon over medium heat until crisp.
Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings.
Add potato; cook and stir in the drippings for about 5 minutes or until lightly browned.
Stir in the onion, zucchini and yellow squash.
Cook, uncovered, for about 8 minutes or until vegetables are tender. Return bacon to skillet; sprinkle with dill, salt and pepper.
Cook and stir for about 1 minute longer or until heated through.