Paleo Breakfast Hash Recipe
What can I eat for breakfast? One of the most popular questions when going gluten-free and even more so when going grain-free. If you want to know what you can eat aside from the traditional pancakes, waffles, and other grain-heavy meals, I recommend checking out our Paleo section. And to get you started, here’s my new favorite breakfast recipe, Paleo Breakfast Hash.
This recipe uses cauliflower instead of potatoes so that it’s lower in carbs. And it uses fresh veggies and free-range eggs (I use Nature’s Yoke). I’ve also used breakfast sausage, so just make sure you check the label on your favorite breakfast sausage to ensure it is gluten-free. And if you want to stay strict to Paleo, you’ll want a minimally processed breakfast sausage with just a few simple, natural ingredients.
If you’ve never tried poaching eggs before, don’t worry! It looks more intimidating than it is. Just follow the directions carefully and you should be good. You may have to practice making them look perfect, but don’t focus on the appearance too much until you’ve mastered the technique.
- 1 tablespoon olive oil
- 1 pound breakfast sausage
- 1 small white or yellow onion diced
- 1 head cauliflower florets cut into small pieces
- 1 red bell pepper seeded, deveined, and chopped
- 1 teaspoon garlic powder
- Kosher or fine sea salt
- ½ teaspoon pepper
- 1 tablespoon white vinegar
- 4 large free-range eggs
- ½ cup chopped Italian parsley
Heat the oil in a large skillet with a lid over medium-high heat. Crumble in the breakfast sausage and add the onion. Cook, stirring occasionally, until the onion is tender, and the sausage is no longer pink, about 5 minutes. Add the cauliflower, bell pepper, garlic powder, 1 teaspoon of salt, and the pepper. Stir to combine, lower the heat to medium, and cover the pan. Let cook until the cauliflower and bell pepper are tender, about 8 minutes.
While the hash is cooking, prepare the poached eggs. Pour about 1½ - 2 inches of water into a deep skillet or pot. Add 2 teaspoons of salt and the vinegar. Bring to a boil then reduce temperature to a simmer. Carefully crack the eggs into the poaching liquid. Gently spoon the poaching water over the eggs while they cook for about 3 minutes. The eggs are done when the whites are opaque, and they feel firm to the touch. Gently remove from the poaching water and lay on a double thickness of paper towels to drain.
When the cauliflower is tender, remove the lid from the pot, raise the temperature to high, press the hash down into an even layer in the pan and let cook, undisturbed, until browned on the bottom, about 3 minutes. Flip the hash in sections, press down into an even layer, and let cook, undisturbed, until the bottom is browned, about 3 minutes.
Serve the hash topped with the poached eggs.
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