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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
- 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
- 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.
- This recipe was entered in the contest for Your Favorite Way to Eat Eggs for Dinner
- This recipe was entered in the contest for Your Best Savory Apples