Serve this hash for breakfast or brunch as a low-calorie twist on a classic dish. Make a day ahead, and reheat when ready to serve.
- 1 1/2 tsp. chili powder
- 1/2 tsp. dried thyme
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1 Tbs. olive oil
- 3/4 cup chopped onion
- 2 cloves garlic, minced (2 tsp.)
- 2 cups diced cauliflower florets (8 oz.)
- 1 celery stalk, diced (1/4 cup)
- 1 cup frozen hash brown potatoes (not patties)
- 3/4 cup diced green bell pepper
- 1 Tbs. chopped parsley
1. Combine chili powder, thyme, salt, and pepper in small dish. Set aside.
2. Heat oil in large skillet over medium heat. Add onion and garlic, and sauté 3 to 4 minutes, or until onion is translucent. Add chili powder mixture, and cook 30 seconds.
3. Add cauliflower, celery, and 1/3 cup water. Cover, and cook 4 minutes, stirring occasionally.
4. Add potatoes and bell pepper. Cover, and cook 3 to 4 minutes, or until cauliflower is crisp-tender. Add 2 to 3 Tbs. water during cooking if mixture becomes dry. Remove from heat. Stir in parsley, and serve.
- Calories: 85
- Carbohydrate Content: 12 g
- Fat Content: 4 g
- Fiber Content: 3 g
- Protein Content: 2 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 182 mg
- Sugar Content: 3 g