Turkey Cauliflower Hash

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  • 1 head cauliflower leaves trimmed and cut into florets
  • 10 organic turkey breakfast sausages cut into 2” pieces, we like Applegate turkey sausage
  • 5 tbsp ghee or coconut oil, divided
  • ¾ tsp sea salt + more to taste
  • ½ tsp garlic powder
  • 3 tbsp Italian parsley leaves finely chopped
  • 4 organic eggs
  • freshly ground pepper
  • Place a large, heavy skillet (one with a fitted lid) over medium heat, uncovered. Add 1 tablespoon of ghee or coconut oil to the skillet.
  • Using a food processor, finely chop the sausages, you’ll need to do this in two batches. If you don’t have a processor, you can finely chop with a sharp knife..
  • Add the cauliflower and the turkey sausage to the skillet, and spread with a spatula. Sprinkle the sea salt, and garlic powder over the mixture, do not stir.
  • Let the turkey/cauliflower mixture cook for 5 minutes without stirring. When 5 minutes is up, stir the hash well, then let sit for another 5 minutes without stirring. Add the chopped parsley then stir well and let cook for another 5 minutes without stirring.
  • Make 4 wells for the eggs. Add a teaspoon of ghee or coconut oil to each well, then crack an egg into each. Reduce the heat to low, and put the lid on, slightly cracked.
  • Keep an eye on the eggs, and turn off the heat when they are set, 2-4 minutes depending on your preference. Season to taste with salt and pepper and enjoy!