Rosti with Bacon, Mushrooms, and Green Onions Recipe

Ingredients

• 2 slices bacon, diced
• 2 tablespoons coconut oil or lard
• 1 cup mushrooms, thinly sliced
• ¼ cup chopped green onions, plus more for garnish (optional)
• ¼ teaspoon minced garlic
• 1 cup shredded cabbage
• 1 large egg
• ½ teaspoon fine sea salt
• 0.12 teaspoon fresh ground black pepper

1. Place the bacon in a large skillet over medium heat and fry until cooked and crispy. Reserve a little bit of the cooked bacon for garnish, if desired. Add the coconut oil, mushrooms, green onions, and garlic. Sauté for 5 minutes, or until the mushrooms are golden.
2. In a large bowl, mix the shredded cabbage, egg, salt, and pepper. Transfer to the skillet with the bacon mixture. Spread out the cabbage mixture in the pan and press it down to form a large pancake. Cook over medium heat until the bottom is crispy and golden brown, about 5 minutes. Flip with a large spatula and cook for another 10 minutes, or until the cabbage softens.
3. Remove from the heat and serve. Store extras in an airtight container in the fridge for up to 4 days. To reheat, fry in a skillet with a tablespoon of Paleo fat or coconut oil on both sides until crispy, about 3 minutes a side. Garnish with green onions and/or reserved bacon, if desired.