Cauliflower, Squash & Potato Hash

Step 1: Cauliflower ... The cauliflower needs to be blanched first. Now, I do this in the same pan I make the hash in. Simply add the florettes to a deep saute pan; and, enough water, to almost cover the cauliflower. Cover, bring to a boil; then, reduce to medium heat - cook, just until slightly tender (about 3-4 minutes). At this point, you don't want them too soft.

Step 2: Pour out the water, then; add 1-2 teaspoons (about 1/2 tablespoon) of the olive oil to the pan, and bring to medum high heat. Saute the cauliflower until you get a nice char or brown on the cauliflower. Don't stir it too often; let, it get a nice char before stirring it. It should take about 3-4 minutes. Then, transfer the cauliflower to a small plate or bowl - you will add it back in later. Cover to keep warm.

Step 3: Potatoes ... To the same pan with another 1-2 teaspoons of olive oil; add the potatoes. Saute until golden brown; approximately 4-5 minutes. Once they, are browned; transfer them to the bowl with the cauliflower. Again, keep covered.

Step 4: Vegetables ... In the same pan again; add any remaining oil; and, add the onion, red/green bell pepper, jalapeno, garlic, and red pepper flakes. Saute 2-3 minutes until slightly tender. Next, add the tomato, zucchini and summer squash; and cook 3-4 minutes.

Step 5: Add the cauliflower and potatoes back in, as well as the herbs; and season with salt and pepper if needed. Mix until everything is combined; and cook just a minute, until everything is heated through.

Step 6: Finish ... Add the goat cheese (Feta can be used too); and, mix until combined with all the vegetables. Then, make small indentations in the hash; and add the eggs. Usually my cast iron pan holds 6-8 large eggs; or, 4-6 extra large eggs. It just depends on the pan you are using. Season the eggs with salt and pepper.

Step 7: Now, if the pan seems dry at any time; you can always add a bit more oil to saute the vegetables (the type of pan you use can alter the amount of oil needed); and, before adding the pan to the oven; you can add a bit of chicken broth to the pan (just a little). However, if using a good cast iron or heavy oven proof pan; you shouldn't need to add any broth. I prefer not to add too much oil or broth; as, I like to get a nice crust on the vegetables on the bottom of the pan.

Step 8: Bake ... In a 375 degree oven, middle shelf; for 8-12 minutes until the egg whites are set - and, the egg yolks are to your liking. I happen to like a nice 'runny' egg. Again, the pan will play a part in depending how long the eggs will need to cook. With 6-8 eggs; it takes approximately 10 minutes, for the whites to set - and, the yolks to be runny.

Step 9: Serve and ENJOY! ... Family style, right on the table. Don't forget to garnish with fresh chives and, I have to add some hot sauce to my plate. As mentioned ... it makes a great breakfast, brunch, lunch; or dinner. And, it is a great meatless dish as well. You can always serve any meat on the side - for those meat lovers. And, a nice fruit or green salad makes this a complete meal.