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Squash and Potatoes

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

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

Directions

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

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