I had to go food shopping but was not planning on going until the next day. I had one russet potato and 1 zucchini I knew I had to use or I would have to throw it away. I hate throwing away food. I freeze leftovers or reuse left over vegetables in my scrambled eggs for breakfast. After all it is the right thing to do. Don’t you think?
I actually want to make this meal right now!
- 1 russet potato, diced
- 1 zucchini, diced
- 1/4 cup of onion, diced
- 3 slices of bacon
- cayenne pepper
- onion powder
- garlic powder
- sliced green onion (optional)
This make about 2 servings. I used what I had left but you can always double the ingredients for a larger portion. You will notice sometimes I do not put the measurements on the spices. In this case, I just eye ball the amount of spices. To your liking of course. This is why cooking is so much fun because you can experiment with flavor!
First step, is to cook your bacon. Save the bacon fat to cook your vegetables in. Break the bacon into bits and set it aside. I cooked my bacon in a pan and then used my skillet to cook the vegetables. I poured a little bit of bacon fat at a time into the skillet. You don’t want to much bacon fat but just enough. Once the skillet and bacon fat is warm add the onions. Sauté until translucent and add the potatoes and zucchini. Add the spices generously and cook until the potatoes become soft. This will take about 10 minutes as everything is diced small and will cook quickly.
Remove from heat and add the bacon bits and sliced green onions (optional).
I had this dish with grilled chicken breast and a side of corn bread. Delicious! I think I am going to make this again this week!