Cauliflower rice breakfast hash

Serves 2 & takes 25mins to cook

Ingredients:

• 3 slices of bacon (preferable nitrate free if able)

• 1 Yellow Onion (chopped, small)

• 1 Yellow Capsicum (chopped)

• 3 cups of Cauliflower Rice (you can make this yourself or buy pre-frozen cauliflower rice from Woolworths)

• 4 Egg

• Sea Salt & Black Pepper (to taste)

• Chives (optional, chopped)

Directions

1. In a skillet (or big pan) over medium heat, add the bacon and cook for 5 to 7 minutes or until cooked through. Remove, chop into small pieces and set aside, leaving some of the rendered fat in the pan.

2. Add the onion and capsicum and cook for 3 to 4 minutes, stirring as needed.

3. Add the cauliflower rice and stir to combine. Cook for an additional 2 to 3 minutes. Make space for the eggs and crack one egg into each hole. Cook the eggs until the whites are set and the yolk is done to your liking.

4. Remove from the pan and divide onto plates.

5. Top with bacon, sea salt, pepper and chives, if using.

6. Serve with avocado and top with parsley (if you have some available)

Notes

• Refrigerate in an airtight container for up to four days. For best results, enjoy the eggs when served and reheat leftover hash in a pan.

• Top the hash with Everything Bagel Seasoning or chilli flakes.

• You can swap cauliflower rice for leftover rice if you do not have a cauliflower handy (but if doing this I prefer to make fried rice)