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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This was my kids' favorite holiday dish when they were growing up. They're now adults and still ask me to make it when they visit.—Eleanor Townsend, Punta Gorda, Florida Ingredients:
1 medium potato, peeled and diced |
4 medium carrots, diced |
5 bacon strips, chopped |
1 medium onion, chopped |
1 tablespoon olive oil |
3 cups frozen corn, thawed |
2 tablespoons maple syrup |
1/2 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Place potato in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender, adding carrots during the last 5 minutes; drain.
2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings.
3. In the same pan, saute onion in oil and reserved drippings until tender. Stir in the corn, syrup, salt, pepper and bacon. Drain potato mixture; add to skillet. Heat through. Yield: 8 servings.
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