Cabbage & Canadian Bacon Hash with Apples

October  3, 2015
0 Ratings
Photo by amysarah
  • Serves 6
Author Notes

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

What You'll Need
  • 2 tablespoons Canola or vegetable oil
  • 2-3 (about 3/4 lb) Red, Yukon Gold, or other small waxy potatos, cut in 1/2" cubes
  • 2 tablespoons Butter, plus more to fry eggs
  • 1 Large onion, roughly chopped
  • 4 ounces Sliced smoked Canadian bacon, cut in 1/2" pieces
  • 1 1/2 pounds Cabbage, trimmed and roughly chopped into bite sized pieces
  • 1 Apple, chopped in 1/2" pieces (a tart/sweet variety that holds its shape; I used a local Braeburn, but Granny Smith works too)
  • 1 Garlic clove, minced
  • 1 1/2 teaspoons Fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 6 Eggs
  1. 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.
  2. 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.
  3. 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.
  4. Serve hot with an egg, fried in butter, on top of each portion.

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