Hearty hash combines cauliflower, potatoes, Alfredo sauce, and eggs for flavorful, easy morning enjoyment.
# What You’ll Need:
→ Vegetables
01 - 1 medium head cauliflower, cut into small florets
02 - 1 large russet potato, diced small
03 - 1 small red bell pepper, diced
04 - 1/2 small red onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tablespoons olive oil
→ Sauce
07 - 3/4 cup store-bought or homemade Alfredo sauce (gluten-free if needed)
→ Seasonings
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1 tablespoon fresh parsley, chopped (optional)
# Step-by-Step Guide:
01 - Preheat oven to 425°F (220°C).
02 - On a large baking sheet, toss cauliflower florets and diced potatoes with olive oil, smoked paprika, salt, and pepper. Spread in a single layer.
03 - Roast vegetables for 15 minutes. Add diced bell pepper, chopped red onion, and minced garlic, then toss to combine. Continue roasting for 10 minutes until all vegetables are golden and tender.
04 - Heat Alfredo sauce in a small saucepan over low heat until warmed through.
05 - In a nonstick skillet, cook eggs to your preferred style, such as fried, sunny-side up, or scrambled.
06 - Transfer roasted vegetables to a serving platter. Drizzle with warm Alfredo sauce and gently combine to coat.
07 - Top with cooked eggs and garnish with chopped fresh parsley if desired. Serve immediately.
