Monday, May 13, 2013

Avocado, Cauliflower, and Hungarian Hot Pepper Hash

fried eggs with avocado cauliflower hash

A couple Sunday breakfasts ago, I stumbled on an easy way to make any kind of vegetable hash. The basic formula is avocado + whatever vegetable you think would roast nicely, which is pretty much every vegetable + I like to add pepper for kick or maybe sweetness. KICK! You roughly chop and roast the vegetable and the pepper with a little bit of olive oil and salt, and then you stir in some cut up avocado. It's so delicious! And it's kind of so much more interesting than potato hash.

Me and the sweetie man can put away half a head of cauliflower, obviously just double everything if you want to use the whole head. Oh yes, and alert the media, Munt is eating fresh and not frozen vegetables, because the texture is really better and fresh actually cooks faster for this.

half a head of cauliflower
a hungarian hot pepper
olive oil
salt
an avocado

Heat oven to 500 degrees.

Roughly dice the cauliflower, and seed and sliver the pepper. Toss them in a baking pan with a little olive oil and salt, and put them in the oven for fifteen minutes. Stir them up and put them back in the oven for ten more minutes.

Cut up the avocado into hash-size pieces and stir them into the roasted vegetables.

For the rest of this breakfast

When you put the cauliflower back in the oven, fry some eggs in a bit of olive oil or butter in a skillet over medium high heat. I crack my eggs in the oil, let them set a bit, then dribble in a little water from the kettle and cover the skillet for a couple minutes.

Plate the eggs with the hash.

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