20 minutes OR LESS
Marukan Cauliflower and Potato Breakfast Hash
A great way to start your day with a tasty breakfast hash topped with a chimichurri sauce.
Chimichurri Sauce
4
Garlic Cloves, minced
1 Tbsp
Lemon Zest
2 Tbsp
Fresh Thyme Leaves, chopped
1 tsp
Kosher or Fine Sea Salt
1/2 Cup
Olive Oil
Hash
2 Cups
Cauliflower, cut int 1-inch florets
2 Cups
Mini Gold Potatoes, washed and cut into 1-inch pieces
2 Tbsp
Olive Oil
To Taste
Kosher or Fine Sea Salt
To Taste
Ground Black Pepper
INSTRUCTIONS
Chimichurri Sauce
Place garlic, lemon zest, thyme, salt, olive oil and rice vinegar in a bowl and mix well.
Hash
Cut cauliflower into 1-inch florets. Wash potatoes and cut into 1-inch pieces.
Add olive oil to pan, cook on medium heat until cauliflower and potatoes are cooked through.
Remove cauliflower and potatoes from pan. Add chimichurri sauce over the top to coat all of the cauliflower and potatoes. Add salt and pepper to taste and enjoy!
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