Bacon and Cabbage Home Fries

Another recipe from Rachael Ray's magazine. I think it sounds interesting and good!

• Ready In: 45 mins
• Serves: 6

Ingredients

• 2  baking potatoes, halved crosswise (about 1 1/4 pounds)
• 1⁄2 lb  thick-sliced bacon, cut into 1-inch pieces
• 1⁄2 red onion, finely chopped
• 1 1⁄4 lbs savoy cabbage, thinly sliced
• 2  tablespoons extra virgin olive oil
•  salt
•  pepper

Directions

1. In large saucepan, add the potatoes and enough salted water to cover.
2. Bring to a simmer and cook for 20 minutes.
3. Drain and cool.
4. Quarter each piece lengthwise, then slice crosswise.
5. Meanwhile, in a large nonstick skillet, cook the bacon over medium heat until crisp, about 8 minutes.
6. Transfer to paper towels to drain.
7. Reserve the rendered bacon fat, leaving 1 T in the skillet.
8. Add the onion to the skillet and cook, stirring, until softened, about 3 minutes.
9. Add the cabbage and 1/2 cup water and cook, stirring occasionally, until crisp-tender, about 4 minutes.
10. Transfer to a bowl and keep warm.
11. Wipe out the skillet.
12. Return the reserved bacon fat to the skillet; add the olive oil and heat over medium heat.
13. Add the potatoes, season with salt and pepper and cook, turning occasionally, until crisp and golden-brown, about 8 minutes.
14. Stir in the cabbage mixture and cook until heated through.