I diced a russet potato, a bulb of fennel, half a red onion and a pinata apple (a cross between a gala and a honey crisp, a must buy if you find them). I slowly browned them in a little butter/olive oil mix, until the fennel and apple began to caramelize and the potato browns. Season with salt and pepper, and add a healthy helping of diced salmon bacon, giving it a good toss to get the bacon to the bottom so it will crisp up. (I picked pieces with a good amount of belly meat on them, for the extra fat. yum!). Let this cook for a few minutes, until everything is tender, well browned and smells divine. Add a chiffonade of curly kale, check the seasoning and toss a few times to wilt the kale. Serve as is, or top it with a fried egg like I did. What you get is something that has depth, sweet and savory, and fatty edge of bacon without the pork. If you don't eat pork, this is certainly a way to go.