Hash Brown Cauliflower and Potatoes make a healthy breakfast any day of the week.
These days I’m really into shortcuts. Turning leftovers into a new meal has become very common around here. I’m still adjusting to cooking for a smaller family, and I hate throwing food away, so dinner becomes breakfast, or a snack in another form. You might have seen how I used a delicious Creole sauce to make both chicken and beans recently.
These Hash Brown Cauliflower and Potatoes are a perfect example of how I’ve been making new meals from leftovers. It takes just as long to make a small batch of Roasted Cauliflower and Potatoes as it does a large batch, so I’ve been making a full size recipe for our smaller family and repurposing them into breakfast hash.
Leftover corn on the cob, baked sweet potatoes or boiled potatoes would work great with this too. If you’ve got a spare red bell pepper, throw that in. The idea is to use up as many bits and pieces in the fridge as you can and add a variety of vegetables. Have fun!
Today, I’m participating in Food Network’s Fall Fest event where Cauliflower is being featured. Please be sure to check out what my fellow foodie friends made:
The Lemon Bowl: Slow Cooker Indian Butter Chicken with Cauliflower
Feed Me Phoebe: Vegan Cauliflower Soup with Red Curry
Jeanette’s Healthy Living: Hash Brown Cauliflower and Potatoes
The Cultural Dish: Cauliflower and Leek Soup
Dishing with Divya: Gobi Manchurian
Napa Farmhouse 1885: Smokey Cauliflower Soup with Parmigiano-Reggiano
Red or Green: Cauliflower and Peppers Pasta with Spicy Pesto
Swing Eats: Cauliflower T-Bone Steaks with Olive, Lemon and Parsley
Dishin & Dishes: Curried Cauliflower Chowder
Domesticate Me: Three Cheese Cauliflower Gratin
Weelicious: Vegetarian Tagine
Devour: 5 Reasons to Make Cauliflower Immediately
Elephants and the Coconut Trees: Cauliflower Breadsticks
Taste With The Eyes: Spiced Roasted Cauliflower with Walnut, Cilantro, Mint
FN Dish: Reasons to Reconsider Cauliflower (recipes)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups leftover Roasted Garlic Cauliflower and Potatoes, coarsely chopped
- ½ teaspoon turmeric
- 1 teaspoon paprika
- salt and fresh ground pepper, to taste
- Saute onion and garlic in olive oil. Add Roasted Garlic Cauliflower and Potatoes and saute until warmed through. Sprinkle on turmeric and paprika; season with salt and pepper. Cook until crusty bits form on the bottom; turn and cook until more pieces brown.