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My German grandmother taught me to cook, and she used bacon drippings in almost every recipe, even cookies! I happened upon this concoction one summer Sunday afternoon when our neighbors gave us a bumper crop of vegetables from their garden. Naturally I stared with grandmother's favorite ingredient...bacon!
This recipe is:
Quick
Nutritional Facts 1 serving (1/2 cup) equals 73 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 300 mg sodium, 8 g carbohydrate, 2 g fiber, 3 g protein.
Originally published as Squash and Potatoes in Bountiful Harvest Cookbook , p22
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Reviewed on Apr. 21, 2011 by hcdearmore
Very good. Makes a lot. I used three man-fist-sized Yukon gold potatoes, and the rest as in recipe. Cooked the potatoes a long time up front to get them browned and mealy. The dill was actually not overwhelming, as I was afraid it would be. This basically makes a very nice hash, and is convenient, as it combines the potato and veggies in one side dish! Somewhat picky husband and son both liked.
Reviewed on Aug. 27, 2010 by achew08
This was soooo yummy! I made it easier on myself and I cooked the veggies and potatoes in 2 tbls olive oil (in my frying pan on 300 degrees) and I cooked the bacon in the microwave and cut it up and added it at the very last. I didn't have dill weed and so I used basil instead you can also use parsley or just salt and pepper would be good too! MMMMM and it was a good way to use all the yummy veggies Mom gave me!!!
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