Recipe: Veggie Bash Breakfast Hash

We’ve seen the memes… we’ve heard the jokes… cauliflower has taken over!  This veggie bash breakfast hash is a fun celebration of just that!  We’re going with the “if you can’t beat them, join them” mentality simply because we love the nutritional benefits of cauliflower.  We made it our mission to see just how many different directions we could take this riced vegetable.  But cauliflower certainly has to compete as the star in this recipe, given that it uses cups of other delicious non-starchy vegetables, a foolproof way to make breakfast vegetable-centric.

Another new ingredient in this recipe, which doesn’t get much spotlight, is also worth highlighting… fennel!  This non-starchy veggie is fun because it tastes drastically different raw versus cooked. Before applying heat, fennel can be used in salads to amp up crunch and natural sweetness. Its crispy fronds, which make up the bulb, taste like licorice! When cooked, though, this vegetable becomes milder and tastes similar to other fibrous veggies, like bok choy. Fennel is a good source of Vitamin C; like other greens, it is high in fiber.

Trying new vegetables is an exciting way to change the flavor, keep foods interesting, and ensure that you’re getting the vitamins and minerals your body needs from whole foods. Stay creative in the kitchen and get adventurous with the fresh ingredients you use!

Veggie Bash Breakfast Hash 

Serves 4

Ingredients:

• 1/2 C Pancetta (~4 oz.) or 1/2 C chopped bacon
• 1 C sweet potato “ribbons” or cubes
• 1 C shaved Brussels sprouts
• 1 1/2 C diced fennel (1/2 bulb fennel)
• 1 tsp paprika
• 1 C riced cauliflower
• 1 C chopped mushrooms
• 1 Tbsp olive oil
• 1/2 C diced red bell peppers
• 4 large eggs
• Chopped chives
• Salt and pepper, to taste
• Optional: Serve with your favorite shredded cheese or a sprinkling of nutritional yeast

Directions:

1. Preheat oven to 375°F.
2. Bring a large saucepan/pot to high heat. Add pancetta and cook until slightly crispy, ~ 8 minutes.
3. Reduce the heat to medium and add sweet potato ribbons, Brussels sprouts, fennel, and paprika, and cook for 5-6 minutes with the lid on, stirring occasionally.
4. Stir in cauliflower rice and mushrooms, and drizzle with 1 Tbsp olive oil. Cook for another 5 minutes.
5. Lastly, add red bell pepper and transfer to an oven-safe skillet or 8×8″ pan coated.
6. Flatten the top of the vegetable hash in the dish, and crack four eggs on top (Tip: use a spoon to make small dips in the hash to crack the eggs into).
7. Place the dish in the oven and bake for 22-25 minutes (the longer in the oven, the firmer the egg will be!).
8. Remove from oven and top with chopped chives. Add salt and pepper to taste.