Breakfast: Hash Browns

These hash browns are made with cauliflower, but they are filled with flavor and go great with some eggs for breakfast!

Ingredients

1 ½ tablespoons canola or extra-virgin olive oil
1 ½ pounds small cauliflower florets (6 cups)
1 medium white onion, diced
1 Serrano pepper, with some seeds, minced
2 teaspoons white wine vinegar
½ teaspoon sea salt, divided
2 scallions, green and white parts, minced
2 large garlic cloves, minced
2 teaspoons finely chopped fresh rosemary or sage
¼ cup roughly chopped fresh flat-leaf parsley

Instructions

Heat the oil in a large, nonstick skillet over medium-high heat. Add the cauliflower, onion, Serrano pepper, vinegar, and ¼ teaspoon salt. Stir to combine. Cover and cook until the cauliflower begins to caramelize, about 7 minutes, stirring twice during cooking. 
Remove the lid and continue to sauté until the cauliflower is fully cooked and caramelized as desired. Add the scallions, garlic, rosemary, and the remaining ¼ teaspoon salt, and sauté for 1 minute. Adjust seasoning. 
Stir in or sprinkle with parsley, and serve immediately.

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