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This Cauliflower Hash recipe is a delicious, low calorie, gluten-free, vegetarian or vegan, way to have that standard breakfast hash with zero guilt
Oh hello my friends, happy Football SunYAY!
Yes, I am excited that it is Sunday because isn't Sunday the day of delicious, indulgent breakfasty/brunchy kinda stuff? It is in my house!
PLUS.....FOOTBALL!!! 
Y'all know I am a nut when it comes to my Seahawks so, with it being the first Sunday game, today is going to be filled with food, fun, football.....anndddd a few mimosas
But, today I am sneaking adding a new dish to the line up. A healthy dish, Cauliflower Hash, and before you can say cauliflower what, I guarantee you will love it just as much as the original.
How can I say that?
Well, because I have already snuck this in on everyone and they actually told me they loved it before I told them what was in it.
I guess I shouldn't have been very surprised. Kevin fell in love with my , , , and , as well as a zucchini rice, and zoodle dish that will be on the blog soon, I pinky promise.
Miss Picky Pants has even fallen in love with zoodles What kind of an alternate universe am I living in??
What kind of an alternate universe am I living in??
Of course, it doesn't hurt that I added a gorgeous sunnyside up egg to top it off right? I mean, how can you go wrong when there is warm delicious, egg yolk running all over your plate?
You CAN'T that's how!
Yes, I am one of those people. The let's add an egg, and possibly bacon, to everything!! #eggslut
But I will tell you that this Cauliflower Hash is good with or without an egg on top. So for my vegan peeps, this dish is for YOU
Psssttt for my naughty friends, or those of you that are desperately trying to get a family member to eat cauliflower, you can sub bacon fat for the olive oil. Hellooooo heaven!
But you didn't hear that from me
cauliflower, potato, eggs
Breakfast, Gluten-Free, Vegetarian, Vegan
American
Yield: 4 servings
Cauliflower Hash
This Cauliflower Hash recipe is a delicious, low calorie, gluten-free, vegetarian or vegan, way to have that standard breakfast hash with zero guilt
prep time: 15 minscook time: 20 minstotal time: 35 mins
ingredients:
- 1 large Idaho potato * See Notes
- 2 tablespoons of olive oil
- 1 head of cauliflower, cut into small pieces
- 1 red bell pepper, diced
- 1 onion, diced
- 2 cloves of garlic, minced
- 1/4 teaspoon cayenne
- Kosher salt
- Fresh cracked black pepper
- 4 Fried eggs (optional)
instructions
- Scrub the potato, dry it, and poke a few holes in it with a fork or knife. Microwave for 2 1/2 minutes, turn it over, and microwave for an additional 2 1/2 minutes. Remove from the microwave, and allow to cool enough to touch.
- Remove the skin of the potato with your fingers (it is OK if a bit remains), and cut the potato into 1/4 inch cubes.
- In a cast iron skillet, heat the bacon fat, or olive oil, over medium-high heat. Add the potato, cauliflower, red bell pepper, onion, and garlic, packing it evenly with the back of a metal spatula to form a cake. Season with the cayenne, salt, and pepper and cook until the underside is golden brown, about 10 minutes
- Turn the hash with a spatula and press it down again. Cook for an additional 10 minutes, or until the potatoes and cauliflower have turned a golden brown.
- Taste and adjust seasoning if desired.
- Served topped with a fried egg.
NOTES:
I have made this without potato too. Just use two small heads of cauliflower, and omit the potato.
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Bobbi | Bobbi's Kozy Kitchen
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