Prep 15 mins
Cook 20 mins
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
- 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.
All in all, it was great, next time I might add some additional canadian bacon to it. Great dinner. Made for Recipe Swap..
Was going to try cutting this recipe in half, but then decided to go the whole thing, since I always enjoy a least a handful of the ingredients listed! Had a GREAT TASTING meal with this one! I especially enjoyed that it included the baby beets! VERY, VERY NICE! Thanks for sharing! [Made & reviewed while on tour in Canada with Zaar's World Tour 4]