Katie
Remember those yummy Cauliflower Tots I made a few weeks ago?
And remember all the extra cauliflower mixture I had leftover?
Well, I turned the leftovers into a delicious breakfast the next morning: Eggs over Cauliflower Hash.
The transformation was actually very simple. I cooked the leftover cauliflower in a skillet, cooled it, and stored it in the fridge. The next morning, I crisped up the hash, added some bacon, and topped it with 2 eggs, over medium.
The hash had the consistency of regular potato hash, so I didn’t miss the “real thing”. I did wish I had some green peppers to fry up with the hash. Otherwise, this breakfast was a great start to my day. It was delicious AND healthy. My favorite part was the runny yolk on oozing out onto the hash! (Everyone knows the yolk is the best part!)
Start by quickly cooking the leftover cauliflower mixture the night you make it since there is raw egg in it…
- Heat some EVOO in a skillet over medium-high heat.
- Add the cauliflower mixture.
- Cook, stirring occasionally, until cooked through.
- Cool, cover, and store in the fridge.
- The next morning, heat a little more EVOO in a skillet over medium-high heat.
- Add the cauliflower and press down in the pan.
- Cook (without stirring) until golden brown.
- Push the cauliflower to one side of the pan.
- Add some pieces of chopped bacon.
- Cook the back until crisp, flipping once.
- Stir the crisp bacon into the cauliflower.
- Meanwhile cook some eggs in a pan over medium heat.
To serve, spoon the cauliflower hash onto a plate.
Top with the eggs.
Enjoy!
Two Years Ago: Baked Parmesan Zucchini
Eggs and Cauliflower Hash (serves 2)
INGREDIENTS:
- 2 tablespoons extra virgin olive oil
- 1 cup leftover Cauliflower Tots base
- 4 slices bacon, cut into bite-sized pieces
- 2 tablespoons butter
- 4 eggs
- salt
- freshly ground black pepper
DIRECTIONS:
- Heat the olive oil in a skillet over medium high heat.
- Add the cauliflower mixture.
- Cook, stirring occasionally, until golden brown.
- Push the cauliflower mixture to one side of the pan.
- Add the bacon.
- Cook the bacon until crisp, flipping every so often.
- Once the bacon is crisp, mix the bacon into the cauliflower.
- Heat the butter in a small pan over medium high.
- Add the eggs, season with salt and pepper, and cook until desired doneness.
- Serve the eggs over the cauliflower hash.
