I love weekend breakfasts, especially weekends that don't involve sled hockey or wheelchair basketball tournaments. That's not to say that I don't like eating breakfast away from home at the tournaments, don't get me wrong, but I do enjoy my spouse and I waking up before the kids, walking the dog, and then fixing a big breakfast for the whole family. I love it when that breakfast comes together quickly!
Here's one breakfast that happened not to contain any eggs. I saw Back Bacon marked down, decided to try it (why not?) and looked around to see what else I could pair with it. I have Chinese cabbage from the farm share, and I know my family likes that sautéed for dinner, why not try it for breakfast?
fried potatoes. Throw all this together, jumping from skillet to skillet, and we've got ourselves a hearty winter breakfast. Plenty of good food to fuel us up for a day in the cold!
If you were serving more folks, eggs would be a lovely addition to this spread. But if you're serving folks with egg allergies, consider this combination. It satisfies the appetite of egg eaters and non-egg eaters alike.
Back Bacon, Chinese Cabbage, and Potato (Eggless) Brunch Skillets6 slices back bacon (6 ounces)--I saved one slice out of the package for this
1 onion, diced
2 pounds new potatoes, cubed, microwaved for 5 minutes in a cup of water
1 Chinese cabbage, thinly sliced
Preheat 2 large skillets over medium heat, and place half the back bacon in each skillet. Brown on each side, about 8-10 minutes total. Cool, chop into bite-sized pieces, and set aside. Don't wipe out the skillets (grease from the back bacon will have accumulated, let's use this!). Drain the microwaved potatoes and spread in a single layer in your largest skillet (we'll call it #1) over medium-low heat. Sprinkle with salt and pepper, stir to coat with fat, then let the potatoes cook undisturbed for 8-10 minutes. In the other skillet (we'll call that #2), over medium heat, add onions to the back bacon fat. Saute until softened, about 5 minutes. Add half of the onions to the potatoes (in skillet #1), stir to combine, and then leave the potato/onion mixture alone for another 8-10 minutes. Add cabbage to remaining onions in the second skillet (#2) and sauté until bright green and wilted, about 8 to 10 minutes. Sprinkle most of back bacon over cabbage, fold in. Serve potatoes and cabbage on a plate, garnished with reserved bacon.
This post is linked up with What's in The Box at In Her Chucks.