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Seasonal Cauliflower Hash

COOK TIME
10 mins
PREP TIME
25 mins
SERVINGS
6-8
RATE THIS RECIPE
(16)
Jam-stuffed French toast and cauliflower and potato hash
Chef Jessica Koslow of SQIRL in Los Angeles shows us how to make her favorite breakfasts to heat you up on a cold winter morning. Jam-stuffed French toast and cauliflower and potato hash will warm you from the inside out.TODAY, February 9th 2017.Nathan Congleton / TODAY
COOK TIME
10 mins
PREP TIME
25 mins
SERVINGS
6-8
RATE THIS RECIPE
(16)

Ingredients

Hash
  • 12 Yukon gold potatoes, peeled
  • 2 tablespoons extra virgin olive oil, divided
  • 1 leek, chopped
  • 2 sprigs thyme
  • 1 head cauliflower, cut into small florets
  • 1 green onion, chopped
  • 1 tablespoon cumin seeds, toasted and ground
  • 2 teaspoons coriander seeds, toasted and ground
  • 2 teaspoons sea salt
  • Piri piri
  • 4 canned piquillo peppers, deseeded and diced, liquid reserved
  • 1/4 jalapeño, seeded, seeds reserved
  • 1/4 cup onion, chopped
  • 1/4 teaspoon salt + more to taste
  • 2 cloves garlic, thinly sliced
  • 1 teaspoon thyme, chopped
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar, plus more to taste
  • Chef notes

    Potatoes and cauliflower seem hefty but the zingy piri piri sauce makes it vibrant and light.

    Technique tip: Resist the urge to stir your potatoes. Patience is key to getting a beautiful, golden, crispy potato.

    Swap option: At SQIRL, we use Russian banana potatoes. Feel free to use your favorite potato. You can also top the hash with a fried egg.

    Preparation

    For the hash:

    Pre-heat oven to 425°F.

    Cut potatoes into bite sized pieces. In a bowl, toss the potatoes with 1 tablespoon olive oil, leeks, 1 teaspoon of salt and whole thyme sprigs. Transfer the mixture onto a sheet tray.

    Using the same bowl, toss together the cauliflower, green onion, cumin, coriander, salt and remaining oil. Place on a second sheet tray.

    Roast until both are caramelized. About 20 minutes for cauliflower and 35 minutes for potatoes.

    For the piri piri:

    While potatoes and cauliflower are roasting, sauté diced piquillo peppers, onion, garlic, cayenne and thyme. Cook until the onions are softened and translucent.

    In a blender, combine the onion mixture, jalapeño, water, lemon juice and vinegar and purée until smooth. Season with salt and additional vinegar to taste (it should taste very bright).

    If you wish to thin it out more, use a bit of the piquillo liquid. If you want it spicier, add some of the jalapeño seeds into the mixture.

    For assembly:

    Toss the cooked cauliflower and potatoes with the piri piri. Plate the hash in small bowl or individual skillets and finish with a squeeze of lemon juice.

    Optional: Top with a fried egg (and a little fleur de sel and freshly cracked pepper to finish).