(This hash was made with corned beef, not bacon. But it will give you a good idea of the dice size I used for ingredients)
A few weeks ago, I had some leftovers in my fridge that I hated to waste and I came up with this recipe. It was so good that it will become a standard part of our menu during CSA season.
Cabbage and Potato Hash
4 med. Baked potatoes (already baked and refrigerated) –peel and dice into ½" chunks
2-3 slices of thick cut bacon
1 lg. onion cut into ½ " chunks
½ small head of cabbage shredded (boiled for about 3 minutes to soften)
Begin by frying the bacon. Remove from the pan, crumble, and set aside. Add the onion to the bacon grease in the pan (remove some of the grease if it's too much for your preference). Cook the onion in the grease until the chunks are almost translucent and brown on the edges. Add the cabbage to the pan, mixing thoroughly with the onions, and heating the cabbage through. Add the potato chunks and heat through. Season with salt and pepper to taste. Mix in the bacon crumbles before serving.
Hint: I used leftover baked potatoes from a previous meal. Cooking and then refrigerating them seems to preserve the integrity of the potato, so it doesn't turn to mush when you heat it through.
Also, I cooked the whole head of cabbage at once, reserving ½ for Rumbledethumps later in the week.
Finally, if you are worried about the saturated fat content of this menu, you could skip the bacon and use canola or olive oil. You could even add in a handful of pre-cooked bacon crumbles (like you find next to salad dressing) at the end.