Ingredients

The following ingredients have 4 Servings
  • 4 slices thick-cut bacon (cut into 1/2 inch pieces)
  • 1 lb. Yukon gold potatoes (cut into 1/2-inch dice)
  • 2 medium red bell peppers (cut into 1/2-inch dice)
  • 8 ears fresh corn (kernels removed from the cob)
  • 1 small red onion (thinly sliced)
  • 1/4 cup apple cider vinegar
  • 1/4 teaspoon crushed red pepper flakes
  • salt (to taste)

Instruction

  • Using a large skillet, fry bacon over low-medium heat until it is crisp—about 5 minutes. Using a slotted spoon, transfer bacon to a paper-towel lined plate to drain. Drain the skillet of all but 3 tablespoons of the bacon grease.
  • Add diced potatoes to the skillet and cook for 3 minutes before stirring to allow potatoes to start to brown. Continue cooking the potatoes for 2 more minutes.
  • Add the red bell pepper and cook for 5 minutes, until the veggies are tender. Stir in the corn kernels and cook for 3 more minutes.
  • Pour vegetables into a large bowl and stir in the red onion slices, bacon, apple cider vinegar, and crushed red pepper. Add salt to taste and serve immediately.