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
Protein: 14g / %
Carbs: 15g / %
Fat: 13g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 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;
- Cook the bacon in a skillet over a medium-high heat until crispy (about 10 minutes).
- Remove the bacon from the skillet and set aside, but leave the rendered fat in.
- In the same skillet, add the cauliflower, garlic, and onion. Cook 2 to 3 minutes or until it starts to golden.
- Add the smoked paprika and season to taste with salt and pepper.
- Add the water. Cover the skillet and cook until the cauliflower is tender, about 5 minutes.
- Return the bacon to the skillet.
- Add the lemon juice and cook for another 2 minutes; then remove from the heat and sprinkle fresh parsley on top.
- Serve with eggs, or as a side for any meal.