potato + cauliflower hash

Serves 4

Ingredients

2 potatoes, diced

1/2 cauliflower, cut into small florets

40g (small handful) gluten-free spaghetti

onion, chopped

2 teaspoons mixed herbs

4 eggs

Method

1. Roast diced potatoes with olive oil, celtic sea salt and cracked black pepper for 40 minutes, or until crispy and golden
2. Blanch cauliflower until it begins to soften
3. Bring a small pot of water to the boil and cook spaghetti until al dente
4. In a large frying pan, cook onion until golden
5. Add cauliflower, spaghetti, roasted potato and mixed herbs.  Combine
6. Make 4 slight indents and crack an egg into each indent
7. Cover and cook until eggs are cooked to your preference (I like the yolk to still be runny)

Notes

This is a great dish on its own, or accompany with sausages or steak. My favourite sausages are Peppercorn's Extra Lean Chicken Sausages which have a fresh lime flavour, are gluten free and contain no artificial flavours or colours! I buy them from Farmer Jacks in  Claremont or Subiaco. Even the container is guilt-free being 100% biodegradable and compostable!

http://www.peppercornfood.com.au/Products/Sausage_Range/Extra_Lean_Chicken_Sausages.php