This variation on the brunch standard also makes a good dinner. We had it recently with toasted baguette smeared with blue cheese, a very tasty combination.
I like the meatiness of Canadian bacon here. Its flavor is also less dominant than American bacon (hmm, cultural metaphor?) allowing the other ingredients to come through. —amysarah
Canola or vegetable oil
(about 3/4 lb) Red, Yukon Gold, or other small waxy potatos, cut in 1/2" cubes
Butter, plus more to fry eggs
Large onion, roughly chopped
Sliced smoked Canadian bacon, cut in 1/2" pieces
1 1/2 pounds
Cabbage, trimmed and roughly chopped into bite sized pieces
Apple, chopped in 1/2" pieces (a tart/sweet variety that holds its shape; I used a local Braeburn, but Granny Smith works too)
Garlic clove, minced
1 1/2 teaspoons
Fresh thyme leaves
Kosher salt and freshly ground black pepper
In This Recipe
Heat a non-stick skillet large enough to hold everything and add the oil. When hot, add the potato cubes, a good pinch of salt and a few grinds of pepper. Cook covered over medium/high heat, flipping often, for around 8-10 minutes, until lightly browned. Remove to a dish and cover to keep warm.
Add the butter to the pan, then the onions. Sauté over medium/high heat, tossing a few times, until translucent. Add the bacon and sauté for around 2 minutes more.
Add the cabbage, apples, thyme, garlic, about ½ teaspoon salt and a little black pepper (taste for seasoning - the bacon is salty) and combine well. Sauté around 5 minutes, then cook covered for another 10-15 minutes, stirring every few, until the cabbage wilts and starts to caramelize on the edges. Return the potatoes to the skillet, toss together and sauté a few minutes more.
Serve hot with an egg, fried in butter, on top of each portion.