Canadian Bacon, Apples and Potatoes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. 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:
1. 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.
2. 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.
3. 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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