2 ratings

Two Potato, Cauliflower, and Sweet Potato Hash with a Fried Egg

Have breakfast ready in minutes

Recipe Courtesy of Green Giant

A breakfast hash is the perfect ways to use up leftovers. Cauliflower and sweet potato act as the base of this hash, but kale, diced red peppers, and a fried egg make it a filling breakfast. 


For the Cauliflower and Sweet Potato Hash

  • 2 Tablespoons olive oil
  • 1 Small onion, chopped
  • 1 (12-ounce) Package Green Giant® Riced Cauliflower & Sweet Potato, or other brand of frozen vegetable
  • 1 Red bell pepper, chopped
  • 2 Cloves garlic, minced
  • 1/2 Teaspoon salt
  • 2 Cups fresh baby kale
  • 1 1/2 Tablespoon sriracha sauce
  • 1 potato, dices small
  • 4 Eggs, fried or poached


For the Cauliflower and Sweet Potato Hash

Heat olive oil in large nonstick skillet over medium-high heat and cook onion three minutes or until softened.

Stir in Green Giant® Riced Cauliflower and sweet potatoes, regular potato, red pepper, garlic and salt and cook five minutes, stirring occasionally, or until vegetables are tender. Stir in kale and cook two minutes or until wilted. Stir in sriracha. Serve eggs over hash.