Cauliflower and Bacon Hash

The juicy sizzle of bacon hitting a hot pan and the rich aroma of onions frying in the bacon fat is guaranteed to wake up even the most grouchy of early risers, whether it’s the prelude to a day out in the weather or just another commute to the office. If you’re not keen on potatoes, though, finding the ingredients for a satisfying hash can be something of a challenge: bacon and onions are all very well, but a real breakfast needs a little more oomph too it.

Enter cauliflower: it browns up perfectly in the pan, soaks up the flavor of the bacon and spices, and provides the body and texture that you expect from a real hash, not to mention a healthy dose of added nutrition (especially Vitamins C and K). Don’t skip the spices, either: paprika adds a smoky, savory undertone, and the lemon juice brightens everything up so all the bacon fat doesn’t make it too heavy. For a complete breakfast, fry up some eggs on the side and serve them atop a big bed of hash: yum!

This isn’t just a breakfast meal, though; it’s also a warm and satisfying side to accompany soups or meat dishes. Try it with some bratwurst or roast beef, or anything else that could use a hearty scoop of something to really make it a meal. It’s quick and comfortingly familiar, and it’s sure to warm up your stomach at any time of day.

Cauliflower and bacon Hash Recipe

SERVES: 4 PREP: 10 min. COOK: 15 min.

Protein: 14g / %

Carbs: 15g / %

Fat: 13g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

Ingredients

• 3/4 lb. cauliflower, chopped into small pieces;
• 6 slices of bacon, diced;
• 1 medium onion, diced;
• 1/2 tsp. smoked paprika;
• 3 tbsp. water;
• 1 clove garlic, minced;
• Juice from half a lemon;
• 2 tsp. fresh parsley, minced;
• 2 tbsp. Paleo cooking fat;
• 4 eggs, fried; (optional)
• Sea salt and freshly ground black pepper to taste;

Preparation

1. Cook the bacon in a skillet over a medium-high heat until crispy (about 10 minutes).
2. Remove the bacon from the skillet and set aside, but leave the rendered fat in.
3. In the same skillet, add the cauliflower, garlic, and onion. Cook 2 to 3 minutes or until it starts to golden.
4. Add the smoked paprika and season to taste with salt and pepper.
5. Add the water. Cover the skillet and cook until the cauliflower is tender, about 5 minutes.
6. Return the bacon to the skillet.
7. Add the lemon juice and cook for another 2 minutes; then remove from the heat and sprinkle fresh parsley on top.
8. Serve with eggs, or as a side for any meal.