This healthy version of breakfast hash recipe is made with plenty of skillet fried veggies with a couple of fried eggs on top. If you have left over veggies from your previous night’s dinner you can use them to make a completely new dish the morning after. I used sautéed spicy gold potatoes, purple cabbage, and cubed onions for this recipe. You can use any combination of veggies or meat for this recipe.
2 cubed onions
6 cubed/diced and peeled Yukon gold potatoes
1 purple cauliflower cut into florets
8 large eggs
1 Frisée or curly endive
6 garlic cloves minced
1 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon smoked paprika
2 tablespoon avocado oil
Salt and pepper to taste
Heat oil in a large caste iron skillet on medium heat. Add onions to the skillet and cook until they turn golden brown in color. Add in the minced garlic and cook for a couple more minutes. Next, add in the spices and cook for a few more minutes.
Further ahead, add in the potatoes and salt. Cover the skillet and stir occasionally. Let it cook for 20 to 25 minutes or until the potatoes are soft and tender. For the next steps, add the purple cauliflower and cook for an additional 10 minutes. In the meantime, heat oil in a small caste iron skillet on medium heat. Crack two eggs and slowly add them to the skillet, taking care not to break the egg yolks. Cover it with a tight lid and cook until the whites are completely set and the yellow is cooked to your preference.
Now, assemble the dish by starting off with a base layer of Frisée onto a plate followed by a layer of the sautéed veggies. Slide the eggs out of the skillet, lay them on top of the veggies, and enjoy!
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