Root Vegetable and Romanesco Breakfast Hash

Root Vegetable and Romanesco Breakfast Hash
Recipe type: Breakfast/Brunch/Anytime because it’s amazing

  • 4 slices bacon, cut into ½” pieces (optional)
  • ½ yellow onion, diced
  • 2 red potatoes, cut into ¼” cubes
  • 1 small or ½ half big head of romanesco, cut into small cubes
  • 1 scarlet turnip, cut into ¼” cubes
  • 1 red beet, cut into ¼” cubes
  • 1 carrot, cut into ¼” cubes
  • 1 small or ½ medium sweet potato, cut into ¼” cubes
  • 1 clove garlic, finely minced
  • salt and freshly ground black pepper
  • 2 eggs, poached

  1. In a large saute pan over medium-high heat, cook the bacon pieces until crisp. Use a slotted spoon to remove and reserve the bacon, leaving the bacon drippings in the pan (if you are skipping the bacon, use butter, Driftless Sunflower Oil or olive oil instead of the bacon drippings).
  2. Add the potatoes, carrot, turnip, beet and sweet potatoes and simmer until slightly tender and brown, about 15-8 minutes.
  3. Stir in the onions, cook for 2 minutes, then add in the broccoli and the garlic. Cook for 2 minutes.
  4. Add in 1 tablespoon of water and cover. Let cook for 3 minutes. Check to make sure that the potato is cooked through.
  5. Add the cooked bacon pieces back into the pan and season with salt, pepper.
  6. To top off your hash, try a poached egg. We usually don’t start the eggs until the hash is done. You can turn off the burner and the hash will stay warm enough in the time it takes to poach your eggs. Serve a poached egg on top of a plate of hash and perhaps a bloody mary on the side and you’ll have the best Sunday ever.


Spanish Sauteed Cauliflower with Red Kale

Ever tried GRATING cauliflower or romanesco?! Try our Spanish Sauteed Cauliflower with Red Kale Recipe out and this may become your new favorite way to prepare cauliflower!!

Spanish Sauteed Cauliflower with Red Kale

  • 1 large head cauliflower or romanesco, grated
  • 2 tablespoons Driftless Sunflower Oil (or olive oil)
  • 1 yellow onion, chopped
  • 6 cloves garlic, minced
  • 4 mini peppers, finely chopped
  • 1 bunch of red kale
  • 2 red slicers or 4 roma tomatoes, chopped up
  • 1 tsp, or to taste 1.5 tablespoons chili powder
  • Cherry or grape tomatoes for serving, optional

  1. Remove all of the green stems from your cauliflower and chop the head in half. Using a box grater (or a food processor), grate the whole head of cauliflower.
  2. In a large skillet, heat the oil to medium-high and sauté the onion until fragrant and softened, about 5 minutes.
  3. Add the mini peppers, and garlic and sauté another 2 to 3 minutes.
  4. Add the grated cauliflower and cook, stirring frequently, until it begins to turn brown and cook down, about 5 to 8 minutes.
  5. Add the tomatoes, salt, and chili powder and stir well to combine. Cook until much of the liquid is absorbed, about 5 minutes.
  6. Add the chopped kale leaves and stir them into the mixture well. Cook until wilted, about 3 minutes.


Roasted Vegetables w/Chevre & Lemon

Roasted Vegetables w/Chevre & Lemon

  • 3 Tbsp. olive or Driftless sunflower oil
  • 1 head broccoli, cauliflower, or romanesco, cut into bite-sized pieces
  • 1 fennel bulb, cut in half lengthwise, cored & sliced
  • 2 sweet peppers, cut into bite-sized pieces
  • ½ yellow onion, sliced
  • 2 cloves garlic, minced
  • 1 Tbsp. fresh sage leaves
  • Salt & pepper to taste
  • Juice & zest from 1 lemon
  • 2 oz. plain or herbed chevre, crumbled

  1. Preheat oven to 400 degrees.
  2. Toss broccoli/cauliflower & fennel in 2 Tbsp. oil & salt/pepper to taste in a large bowl. Pour onto a large rimmed baking sheet & roast for about 10 minutes.
  3. Toss sweet pepper & onion with remaining oil & add to roasting vegetables, carefully stirring with a metal spatula.
  4. After about 15 minutes, stir again & add garlic, thyme, & lemon juice. Continue to roast for another 5-10 minutes, or until vegetables are au dente but starting to brown a bit on the edges.
  5. Sprinkle with lemon zest & chevre & serve.