Cauliflower Hash with Sausage & Eggs

Caregory : Breakfast Recipes

This easy and nutritious version of breakfast hash uses cauliflower rice instead of potatoes, and turkey sausage instead of breakfast sausage, for a healthier, low-carb breakfast. Top it off with fried eggs for a satisfying morning meal.

Ingredient

    • 4 teaspoons olive oil, divided

    • 1 small onion, diced

    • 2 cloves garlic, minced

    • 8 ounces turkey sausage

    • 16 ounces cauliflower rice (4 cups; see Tip)

    • ¼ teaspoon salt

    • ⅛ teaspoon ground pepper

    • 3 tablespoons water

    • 8 large eggs

Direction

    1. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and garlic; cook, stirring, until translucent. Add sausage; cook, stirring, until cooked through, 4 to 5 minutes. Transfer the mixture to a plate.

    2. Increase heat to medium-high and add cauliflower rice to the pan in an even layer. Cook without stirring until it starts to turn golden brown, 2 to 3 minutes. Then stir and add salt, pepper, and water. Cover and cook until tender and golden, 3 to 4 minutes. Stir the sausage mixture back in and heat through, about 2 minutes.

    3. Heat 1 teaspoon oil in a medium nonstick skillet over medium heat. Break 4 eggs into the pan and cook until the whites are set but the yolks are still runny, about 3 minutes (or up to 5 minutes for firmer yolks). Transfer to a plate and repeat with the remaining 1 teaspoon oil and the remaining 4 eggs.

    4. Divide the hash among 4 plates and top each with 2 fried eggs.

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