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Squash and Potatoes Recipe
Squash and Potatoes Recipe photo by Taste of Home

Squash and Potatoes Recipe

Publisher Photo
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 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 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.

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

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.

Reviews for Squash and Potatoes

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
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
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
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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