Step 1: Cook the Bacon

Cut the bacon into small strips. Place the bacon in a pan over medium heat and cook until crispy and the fat is rendered. Remove the cooked bacon and set it aside on a paper towel-lined plate, leaving the rendered fat in the pan.

Step 2: Cook the Potatoes

Chop the 4-5 red potatoes into small, even pieces. Add the chopped potatoes directly into the pan with the rendered bacon fat. Season with salt and cook, leaving them undisturbed for a few minutes to brown, then stir occasionally until golden brown and almost cooked through (approximately 10-15 minutes).

Step 3: Prepare Remaining Vegetables

While the potatoes are cooking, slice half a head of cabbage, slice half a red onion, and smash and chop 1-2 cloves of garlic. Rough cuts are fine.

Step 4: Combine and Cook Vegetables

Once the potatoes are golden brown and almost cooked through, add the sliced cabbage, onion, and chopped garlic to the pan. Season with more salt and pepper. Mix all ingredients together and continue to cook for a few minutes until the cabbage is tender and the potatoes have developed a rich color.

Step 5: Add Bacon Back and Finish

Add the cooked bacon back into the pan with the potatoes and cabbage. Stir to combine and cook for another 1-2 minutes to heat through and allow flavors to meld.

Step 6: Serve

Serve the cabbage, potato, and bacon hash hot as a meal or a side dish. Optionally, top with a fried egg for added richness.

• Cook bacon until crispy to render enough fat for cooking the vegetables.

• Allow potatoes to brown undisturbed for a few minutes on each side to achieve a golden, crispy exterior.

• Rough cuts for the vegetables are perfectly fine for this rustic dish.

• Serve with a fried egg on top for a complete breakfast or brunch.

• Add a dash of hot sauce or red pepper flakes for a spicy kick.