Cabbage & Canadian Bacon Hash With Apples

• 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. Saute over medium/high heat, tossing a few times, until translucent. Add the bacon and saute for around 2 minutes more.
3. Add the cabbage, apples, thyme, garlic, about 1/2 teaspoon salt and a little black pepper (taste for seasoning - the bacon is salty) and combine well. Saute 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 saute a few minutes more.
4. Serve hot with an egg, fried in butter, on top of each portion.

vegetable oil, red, butter, onion, bacon, cabbage, apple, garlic, thyme, kosher salt, eggs

Taken from food52.com/recipes/38623-cabbage-canadian-bacon-hash-with-apples (may not work)