Canadian Bacon, Apples And Potatoes

• 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

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.

olive oil, apple, red onion, bacon, chicken broth, red potatoes, cider vinegar, honey, mustard, cornstarch, salt, pepper, baby beets, dill weed

Taken from www.food.com/recipe/canadian-bacon-apples-and-potatoes-310120 (may not work)