Hi guys, I’m back! I took a much needed vacation with my hubby and am now ready to tackle the holidays. I had this post in my drafts folder, which I wanted to share with you before I left… but you know how it is with all the organizing and packing. I made this Cauliflower Hash as a side dish a few weeks ago, and I think it’s an excellent choice for a weekend brunch or to pair with some soup for a cozy dinner.
Hash is essentially a mixture of diced potatoes, vegetables, spices and sometimes meats. It’s primarily a breakfast food, you can dice up anything you can think of such as a mixture of potatoes and sweet potatoes mixed with some bacon and onions. This particular version includes cauliflower, which makes it a very tasty way to sneak in some vegetables. The original recipe has some spinach in there, so feel free to add some after step 4. Just add it to the pan, and move it around for a few minutes until they it’s wilted. You can also add some chopped bell pepper, which I think would make an excellent addition.
Cauliflower Hash with Fried Egg
Servings: approximately 4
Recipe adapted from The Curvy Carrot
1 tablespoon extra-virgin olive oil
1 red onion, chopped (about 1 cup)
1 garlic clove, minced
1 head of cauliflower, chopped (I chopped mine into bite-sized pieces)
2-3 celery stalks, chopped
1 ½ teaspoons chili powder
½ teaspoon Cajun spice powder (if you can’t find this, substitute whatever spice you like)
Salt, to taste
Pepper, to taste
⅓ cup water
½ cup Virginia ham, chopped
3-4 red potatoes, chopped
Chives, chopped, for garnish
- In a large sauté pan, that you can cover with a lid, heat the olive oil until simmering hot.
- Add the onion and garlic to the pan, and cook until softened, about 4-6 minutes.
- Add the ham, cauliflower, celery, chili powder, cajun spice, salt, pepper, and water and let cook, covered, stirring frequently, until softened, about 5 minutes.
- Lastly, add the red potatoes and let cook covered, for about 5 more minutes, stirring frequently.
- Top with fried eggs, season with salt and pepper, and garnish with fresh chives.
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