4 C. (3\/4″) diced peeled Sweet Potato (about 1 lb.)
\n2 C. (3\/4″) diced Red Potato (about 8oz.)
\n2 T. Vegetable Oil
\n1 C. diced Canadian Bacon (about 8oz.)
\n1 C. chopped Green Bell Pepper
\n2\/3 C. chopped Scallions
\n3\/4 tsp. Salt
\n1\/2 tsp. Celery Seed
\n1\/2 tsp. Pepper
\n1\/8 tsp. Nutmeg
\n1\/4 C. Chicken Broth
\n1 T. Cider Vinegar<\/p>\n
Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat and simmer 5 minutes and drain. Heat oil in a large nonstick skillet over medium heat. Add bacon and cook 4 minutes, stirring frequently. Add bell pepper and green onions, cook 2 minutes, stirring frequently. Add potatoes, salt, celery seed, pepper and nutmeg; cook 4 minutes, gently stirring occasionally. Stir n broth and vinegar. Toss gently until liquid is absorbed.<\/p>\n
Yield: 6 servings
\nServing Size: 1 C.<\/p>\n
Calories: 207
\nFat: 6.8g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
4 C. (3\/4″) diced peeled Sweet Potato (about 1 lb.) 2 C. (3\/4″) diced Red Potato (about 8oz.) 2 T. Vegetable Oil 1 C. diced Canadian Bacon (about 8oz.) 1 C. chopped Green Bell Pepper 2\/3 C. chopped Scallions 3\/4 tsp. Salt 1\/2 tsp. Celery Seed 1\/2 tsp. Pepper 1\/8 tsp. Nutmeg 1\/4 C. Chicken Broth 1 T. Cider Vinegar Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat and simmer 5 minutes and…<\/p>\n