Sylvia Plath And Ted Hughes Breakfast Toast

• 1 medium potato
• 1 tablespoon olive oil
• 2-4 slices of bacon, depending on size
• 1 clove garlic, minced
• 2 cups cabbage, shredded
• 1/4 teaspoon paprika
• 2 slices good-quality sourdough bread
• 2 eggs
• salt and pepper to taste

1. Chop the potato into rough slivers, about 1/4 inch thick and precook, either salted and tossed with olive oil in a 400u0b0 F oven for 10 to 15 minutes, or in boiling water for 5 to 10 minutes until tender.
2. While the potato is cooking, fry the bacon in a large skillet over medium heat. Remove bacon and drain off most of the grease, leaving about 2 tbs grease and all of the crunchy brown bits in the pan.
3. Turn the heat to medium low, add the garlic, and stir until the raw edge is removed, about 1 minute. Add the cabbage and cook, stirring occasionally until it's wilted. Add cooked potatoes. Toss and season with paprika and salt and pepper to taste. Continue to fry on medium-low heat, 5 to 10 minutes until the mixture is beginning to brown. Set aside.
4. Toast the slices of sourdough bread.
5. While the bread is toasting, fry two eggs until cooked on both sides but runny in the middle. Season appropriately.
6. Assemble the toast, layering on the cabbage-potato mixture, then bacon, then fried egg.

potato, olive oil, bacon, clove garlic, cabbage, paprika, bread, eggs, salt

Taken from food52.com/recipes/76183-sylvia-plath-and-ted-hughes-breakfast-toast (may not work)