Sunday Supper: Cauliflower and Sweet Potato Hash

Serves 3 to 4.

Note: Adding a variety of vegetables to a traditional potato hash is not only a smart way to get your daily serving, but also a great way to use up any leftover produce you have in your fridge. The flavor of sweet potato is preferred over traditional potatoes, but you can use either. Leave the skin on the sweet potatoes for the added texture (but you can peel them if you must). The cauliflower florets easily take on the flavors of the onion and sausage. Pair this hash with eggs to make an especially satisfying morning meal. From "Cauliflower Power," by Lindsay Grimes Freedman.

• 2 tbsp. extra-virgin olive oil

• 4 c. cauliflower florets

• 1 sweet onion, coarsely chopped

• 1 medium sweet potato, cut into 1/2-in. cubes

• 1 lb. ground pork breakfast sausage

• 1 c. shredded pepper Jack cheese

• Fresh basil, for garnish, optional

Directions

Preheat the broiler to high.

Heat olive oil in a large, ovenproof skillet over medium-high heat. Once hot, add the cauliflower florets, onion and sweet potato to the skillet. Cook for 10 to 15 minutes, stirring frequently, until the florets begin to brown and the onion begins to caramelize.

Reduce the heat to medium-low. Use the back of a wooden spoon to make 3 or 4 shallow depressions in the hash (depending on how many eggs you're using). Crack an egg into each depression and cook for about 5 minutes, until the egg whites are set.

Sprinkle the shredded cheese on top of the hash and transfer the skillet to the oven. Broil on high for about 2 minutes, until the whites of the eggs are fully cooked but the yolks are still runny.