Canadian Bacon, Apples and Potatoes
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With a hint of smokiness from lean Canadian bacon, this skillet dish is excellant served with brown bread for a light supper.
- Ready In:
- 35mins
- Serves:
- Units:
2
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ingredients
- 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) can whole baby beets, drained and diced
- 1 teaspoon dill weed
directions
- 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.
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RECIPE MADE WITH LOVE BY
@morgainegeiser
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@morgainegeiser
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"With a hint of smokiness from lean Canadian bacon, this skillet dish is excellant served with brown bread for a light supper."
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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]Reply