Squash and Potatoes

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:

1. In a large skillet, cook bacon over medium heat until crisp.
2. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings.
3. Add potato; cook and stir in the drippings for about 5 minutes or until lightly browned.
4. Stir in the onion, zucchini and yellow squash.
5. Cook, uncovered, for about 8 minutes or until vegetables are tender.
6. Return bacon to skillet; sprinkle with dill, salt and pepper.
7. Cook and stir for about 1 minute longer or until heated through.