CAULIFLOWER HASH BROWNS
12 ounces fresh cauliflower, grated, about 1/2 medium head
4 slices bacon, chopped
3 ounces onion, chopped, about 1/2 cup
1-2 tablespoons butter, optional
Salt and pepper, to taste
In a medium-large nonstick skillet, cook the bacon and onion until they just start to brown. Add the cauliflower; cook and stir until the cauliflower is tender and nicely browned all over. You can add a couple tablespoons of butter during cooking. This will speed up the browning and add nice flavor. Season to taste with salt and pepper.
Makes 4 servings
Do not freeze
Per Serving: 116 Calories; 9g Fat; 4g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
I had some grated cauliflower and a few slices of bacon left over from the Spanish "Rice" and Hamburger recipe I'd made last night so I got the idea to make this for breakfast this morning. My husband loved them served with a couple of fried eggs. Because the cauliflower was cold from the fridge, I warmed it up a little in the microwave (about 2 minutes on HIGH) before adding to the skillet. I'm sure that shortened the cooking time a bit. Click the photo to see a close-up.
INDUCTION NOTE: This could be made suitable for Induction if you cut back on the onion. If you make this with 1 ounce onion, the carb count would be 3 net carbs per serving.
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