I love hash browns. I like potatoes in any form really, but if I’m making them, you can be almost sure they’ll be shredded, fried, and doused in salt. I’m not exactly sure when this started, but up until I went to university my mom would make me a giant two-potato patty every Saturday morning. It’s worth mentioning that she still makes the best hash browns in the world.
Although they will always have the number one spot in my heart, I’ve been trying to branch out a little and incorporate some other veggies into breakfast. The vendors at the market downstairs have had beautiful heads of cauliflower lately. Thrown in with some potato, cabbage, and onion, this makes one hearty breakfast. We had it alongside some biscuits and gravy and they went together spectacularly. I’ve made it a few times over the last couple of weeks, and it’s quickly become a breakfast favorite. And of course, no savory breakfast would be complete without a Sriracha drizzle on top.
Cauliflower Breakfast Hash
serves three – four
two tbsp oil
one medium potato, diced (skin on)
one quarter head of cabbage, chopped
one head of cauliflower, chopped, stems off
one half onion, chopped
one clove garlic, minced
salt + pepper
two tbsp nutritional yeast
one tsp garlic salt
1. Heat oil in a pan over medium-high heat.
2. When oil is shimmery, add potato, cabbage, cauliflower, onion, and garlic. Saute until potatoes are soft and onions begin to caramelize, about fifteen minutes.
3. Add nutritional yeast, garlic salt, and salt + pepper to taste. Continue to cook until browned, about five more minutes.
4. Turn off heat and serve with a drizzle of sriracha.