1. Parboil the potatoes in a pot of well-salted boiling water until just fork-tender, about 8 to 10 minutes, then drain well and let them steam dry in the colander.

2. While the potatoes cook, place the bacon in a large heavy skillet over medium heat and cook until crisp, then transfer it to a paper towel–lined plate, leaving about 3 tablespoons of the drippings in the pan.

3. Add the butter and olive oil to the skillet with the bacon drippings, then stir in the sliced onion, sugar, and a pinch of salt and cook, stirring occasionally, until the onion is soft and golden around the edges, 6 to 8 minutes.

4. Stir in the minced garlic and cook just until fragrant, about 30 seconds.

5. Add the sliced cabbage to the skillet and cook, tossing often, until it wilts down, becomes glossy, and starts to brown lightly on the edges, 6 to 8 minutes.

6. Gently fold in the parboiled potatoes along with the kosher salt, black pepper, and smoked paprika, coating everything in the fat and spices.

7. Spread the potatoes and cabbage into an even layer and cook undisturbed for a few minutes so the potatoes can crisp, then flip sections and repeat until you have plenty of golden, crispy bits.

8. Crumble the cooked bacon back into the skillet, drizzle in the apple cider vinegar, and toss until everything is heated through and well combined.

9. Taste and adjust seasoning as needed, then finish with chopped fresh parsley and serve hot straight from the skillet.