Squash & Potatoes



4 servings



6 slices bacon, sliced
1 lg. potato, peeled and diced
1 sm. onion, diced
1 md. zucchini, diced
1 md. yellow squash, diced
1 tbsp. fresh minced dill or
1 tsp. dill weed
1/2 tsp. salt
1/8 tsp. pepper


In a large skillet, cook bacon until crisp. Remove bacon. Drain, discarding all but 2 tbsp. drippings. Add potato. Cook and stir until lightly browned, about 5 minutes. Add onion, zucchini and yellow squash. Cook until tender, about 8 minutes. Return bacon to skillet. Sprinkle with dill, salt and pepper. Cook and stir for about a minute.

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