This one skillet weeknight meal is sure to be a crowd pleasure. This dish requires just a few simple ingredients and is ready in under 40 minutes.
Serves 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
3 tbsp (45 mL) extra virgin olive oil, divided
4 cups (1 L) cauliflower florets (1 head cauliflower)
¼ cup (50 mL) finely chopped celery
½ cup (125 mL) chopped red pepper
2 shallots, sliced
1 garlic clove, minced
½ lb (250 g) Ontario black forest ham, torn into pieces
1 tsp (5 mL) paprika
Salt and pepper, to taste
1 tbsp (15 mL) chopped fresh parsley
Heat 2 tbsp (30 mL) oil in a large non-stick skillet over medium-high heat. Add the cauliflower, celery, red pepper, shallot, and garlic, and cook until browned, 10 minutes.
Add ham, paprika, and season with salt and pepper. Continue to cook for 10-15 minutes more.
Divide hash between four plates. Wipe out skillet and heat remaining oil. Crack in 4 eggs and fry until whites are firm and yolk is slightly runny. To serve, top hash with fried egg and fresh parsley.
Cook’s Note:Black forest ham can be substituted for leftover baked ham.
Per Serving: Calories 425, Fat 22g, Cholesterol 247mg, Sodium 862.3mg, Carbohydrates 11g, Sugar 5g, Fibre 5g, Protein 22g.
One serving contains 6% of the %DV of Iron.
Cauliflower is an excellent source of Vitamin C.