I remembered that the day before I left for Alaska, I made a batch of my Grain-Free Power Bagels and packed one to take on my trip and then froze the remainder. I grabbed one of them from the freezer, did a quick thaw for a few seconds in the microwave and then toasted half of one and spread it with cream cheese and topped it with fresh mashed ripe strawberry (who needs jam when you have super ripe fresh berries). It was a delicious "first weekend back" breakfast. Even hubby enjoyed it. I was skeptical as to whether he'd eat the hash but he did and really enjoyed it (of course I didn't mention that I put onions in it...hee hee hee...but I caramelized them so well he couldn't detect them and all you could really smell cooking in my kitchen was BACON). I snapped a couple photos below and included the ridiculously easy recipe below. Enjoy!
|The smell of bacon and onions cooking screams "weekend" to me!|
|For those that aren't familiar with Napa cabbage, this is what it looks like.|
|It's thinner and more tender than regular green cabbage and great in soups.|
Napa Cabbage, Bacon & Onion Hash
6 strips of uncooked bacon, cut into small pieces
1/4 cup diced onion (I used Vidalia)
1/2 of a large head of Napa cabbage, thinly sliced (about 4 to 5 cups)
Salt and pepper, taste
In a large 12-inch skillet, cook bacon and onions over medium-high heat until bacon is cooked and onions are translucent and begin to caramelize, about 5 to 10 minutes. Add cabbage and cover skillet to wilt cabbage for about 5 minutes. Uncover and stir frequently until cabbage is tender-crisp or desired consistency. Season with salt and pepper, to taste.