Cauliflower Breakfast Hash


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

sriracha sauce


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.


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