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Squash and Potatoes Recipe
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Squash and Potatoes Recipe

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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!
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4-6 servings

Ingredients

  • 6 Jones Dairy Farm Dry-Aged 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

Nutritional Facts

1/2 cup: 73 calories, 3g fat (1g saturated fat), 5mg cholesterol, 300mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 3g protein.

Directions

  1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings.
  2. 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. Yield: 4-6 servings.
Originally published as Squash and Potatoes in Bountiful Harvest Cookbook 1994, p22


Reviews for Squash and Potatoes

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
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MY REVIEW
jodil User ID: 1622268 43529
Reviewed Jul. 29, 2013

"Mmmmm, what's not to like about fried bacon and potatoes! I didn't have zucchini, so I only had the diced yellow (I used crookneck). The dried dill didn't seem to add much flavor, but maybe I didn't use enough. I'm going to use this recipe for the other squash I have!"

MY REVIEW
hcdearmore User ID: 1889567 202065
Reviewed Apr. 21, 2011

"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."

MY REVIEW
achew08 User ID: 4548474 202064
Reviewed Aug. 27, 2010

"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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