Bubble & Squeak

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Ingredients

• 1 pound new red potatoes, quartered
• 8 ounces pork sausage patties
• 8 ounces lean salt pork, sliced, chopped into 1/2-inch cubes
• 1 1/4 pounds cabbage, shredded
• 1 1/2 cups thinly sliced yellow onions
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, divided
• 4 large eggs
• 1/8 teaspoon black pepper

Directions

• 1
  Place potatoes in enough water to cover in a large saucepan. Bring to a boil over medium-high heat. Boil for 8 minutes; drain.
• 2
  Cook sausage in a large skillet over medium heat until browned on both sides, about 8 to 10 minutes. Transfer sausage to a plate. Drain the skillet. Cut sausage patties into eighths.
• 3
  Add the salt pork to the skillet. Cook until crisp, about 7 to 8 minutes. Remove pork with a slotted spoon to a plate.
• 4
  Add cabbage and onions to skillet drippings. Sauté over medium heat for 2 minutes. Add potatoes, sausage, salt pork and 2 teaspoons rosemary and stir. Cook, covered, for 6 minutes; stir.
• 5
  Make 4 small indents in cabbage mixture. Place an egg in each indent. Sprinkle black pepper and remaining rosemary over mixture. Cook, covered, until eggs are set, about 4 to 5 minutes.