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- 4 cups cauliflower, diced
- 2 cups broccoli, diced
- 1/2 cup red onion, diced
- 1/2 cup cabbage, shredded
- 1 U celery stalk, diced
- 1 tbsp. olive oil
- 1/2 tsp. paprika
- 1/2 tsp. cumin
- Salt and pepper
- 4 tbsp. water
- 8 U eggs
Prepare all the vegetables. You can dice or chop them to any size you wish, but the more uniform the better. I prefer a small dice or even shredding everything in the food processor for a true hash consistency.
Heat the olive oil over medium high heat. Add the vegetables and let everything brown for 3-5 minutes. Once browned, stir the vegetables and add the paprika, cumin, salt, pepper, and water. Cover and cook for 6-8 minutes until tender.
Meanwhile cook the eggs to your preference. Serve over the hash.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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