Squash and Potatoes

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  • 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


  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.

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