Breakfast Cauliflower Hash & Eggs Skillet (2 servings)

AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.

Ingredients

• Reserve 2 cups of prepared Parmesan Pepper Cauliflower Mash (about half of the original recipe). leftover Parmesan Pepper Cauliflower Mash

• 1 tbsp olive oil or butter
• 1/2 tsp smoked paprika
• 1/4 tsp kosher salt
• 4 large eggs
• 2 tbsp chopped fresh chives or parsley (optional)
• Hot sauce or salsa, to serve (optional)
• 1/2 small red bell pepper, diced (about 1/3 cup)
• 2 cups fresh baby spinach (or 1 cup chopped)

Directions

1. Heat 1 tbsp olive oil or butter in a 10-inch nonstick or cast-iron skillet over medium-high heat until shimmering.
2. Add the diced red bell pepper and cook, stirring, 2–3 minutes until it begins to soften. Add the reserved 2 cups cauliflower mash in spoonfuls, spreading evenly across the pan. Press down gently to form a roughly 8-inch-wide layer.
3. Season the mash layer with 1/2 tsp smoked paprika and 1/4 tsp kosher salt. Cook undisturbed 4–5 minutes until the bottom is well browned and crisp in places (use the spatula to check one spot for color).
4. Stir or flip sections of the mash to develop additional crisping, about 2 more minutes. Scatter 2 cups fresh baby spinach over the mash and let wilt (about 1–2 minutes); gently fold to combine.
5. Make four small wells in the hash with a spatula and crack one egg into each well. Reduce heat to medium-low, cover the skillet, and cook until egg whites are set and yolks reach desired doneness: 5–7 minutes for slightly runny yolks, 8–9 minutes for fully set yolks.
6. Remove from heat, sprinkle with 2 tbsp chopped chives or parsley, and season each egg with a little extra cracked black pepper. Serve pan-style or portion into two plates with hot sauce or salsa on the side.

Return to the original recipe →