Recipe by morgainegeiser
With a hint of smokiness from lean Canadian bacon, this skillet dish is excellant served with brown bread for a light supper.
- 1 tablespoon olive oil
- 1 apple, cored and diced
- 1 medium red onion, diced
- 1 1⁄2 ounces Canadian bacon, diced
- 1 cup chicken broth
- 1 1⁄2 lbs small red potatoes, halved
- 1 tablespoon cider vinegar
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 1 teaspoon cornstarch
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 (16 ounce) canwhole baby beets, drained and diced
- 1 teaspoon dill weed
Directions See How It's Made
- In a large nonstick skillet, heat oil until hot but not smoking over medium-high heat. Add the apple, onion, and bacon and cook, stirring frequently, until the apple and onion are softened and the bacon is lightly crisped, about 7 minutes.
- Stir in the broth and potatoes and bring to boil. Reduce to a simmer, cover and cook until the potatoes are tender, about 10 minutes.
- Meanwhile, in a small bowl, stir together the vinegar, honey, mustard, cornstarch, salt, pepper and 2 tablespoons of water. Stir the vinegar mixture into the skillet, bring to a boil, and cook, stirring constantly, until the mixture is slightly thickened, about 1 minute. Stir in beets and dill weed and cook until the beets ae just warmed through, about 1 minute longer.