Ingredients
6 bacon strips, diced1 large potato, peeled and diced1 small onion, diced1 medium zucchini, diced1 medium yellow summer squash, diced1 tablespoon fresh minced dill or 1 teaspoon dill weed1/2 teaspoon salt1/8 teaspoon pepper
Preparation
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.
