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Cauliflower Rice Breakfast Hash
This Cauliflower Rice Breakfast Hash is a low-carb delight, blending the comforting taste of traditional breakfast favourites with the nutritional punch of cauliflower.
Ingredients:
4 slices Bacon (Optional)
1 Yellow Onion (chopped, small)
1 Yellow Bell Pepper (chopped)
1 head Cauliflower (shredded into rice)
2 Egg
Sea Salt & Black Pepper (to taste)
1 tbsp Chives (optional, chopped)
Directions:
- In a skillet over medium heat, add the bacon (if using) and cook for 5 to 7 minutes or until cooked through. Remove, chop into small pieces and set aside, leaving some of the rendered fat in the pan.
- Add the onion and bell pepper and cook for 3 to 4 minutes, stirring as needed. Add the cauliflower rice and stir to combine. Cook for an additional 2 to 3 minutes. Make space for the eggs and crack one egg into each hole. Cook the eggs until the whites are set and the yolk is done to your liking.
- Remove from the pan and divide onto plates. Top with bacon, sea salt, pepper and chives, if using. Enjoy!
Good to know:
LEFTOVERS: Refrigerate in an airtight container for up to four days. For best results, enjoy the eggs when served and reheat leftover hash in a pan.
MORE FLAVOUR: Top the hash with or chili flakes.
MORE FLAVOUR: Serve with avocado.
MORE FLAVOUR: Use another fresh herb such as parsley.
