Curried Sweet Potato and Cauliflower Hash (gluten-free, dairy-free, vegan option)
AuthorJohnna
Ingredients
1teaspoonolive oil or grapeseed oil
1 1/4cupdiced yellow onion(about 1 large onion)
1/2cupdiced green pepper(about 1/2 green pepper)
1/2cupdiced red pepper(about 1/2 red pepper)
3cupscauliflower florets(about half of a large head)
3cupsdiced sweet potatoes(about 4 small)
1-2Tablespoonscurry powder
1teaspoonsalt
fried eggs(optional)
Instructions
In a large deep skillet (I like this one), heat oil over medium.
Add onion, red and green pepper. Cook over medium until all have started to soften.
Add cauliflower, continuing to cook over medium.
Follow with sweet potatoes. Cover and continue to cook over medium, stirring every 5 minutes or so. As the ingredients begin to get a bit dry, add 1 to 2 Tablespoons of water to the pan and cover. This is water sauteing. It will allow the vegetables to continue cooking, perhaps even a bit of steaming.
After vegetables are about half way to being soft, mix curry powder and salt in a small dish with a couple Tablespoons of water. Add mixture to pan and stir well to combine.
Continue cooking over medium until vegetables are fork tender. You may choose to not stir often, creating a bit of a crust before stirring again. Or you can stir often enough that a crust does not develop. I like the crusty bits that start to stick to the skillet when making hash.
Optional: fry an egg to top this. I like an over easy fried egg atop hash, the runny of the yolk pulling it all together. So good!