Ingredients24 m servings 236
- Heat olive oil in large nonstick skillet over medium-high heat and cook onion 3 minutes or until softened.
- Stir in Green Giant® Riced Cauliflower and Sweet Potatoes, red pepper, garlic and salt and cook 5 minutes, stirring occasionally, or until vegetables are tender.
- Stir in kale and cook 2 minutes or until wilted. Stir in sriracha.
- Serve eggs over hash.
Per Serving: 236 calories; 14.1 18.8 10 184 474 Full nutrition
ReviewsRead all reviews 6
It was my first time cooking riced cauliflower and this recipe was easy to make and tasty!!!1
delicious! I didn't have sriracha sauce so used some chipotle lime sauce and chipotle rub to season. Also used fresh not frozen veggies so prep time took a little longer but worth it. My 11 yr o...
Great recipe.... made it more personal adding pancetta and BADIA Tropical Sazón
My daughter made it for our lunch... healthy and colorful this was a great dish and it had just the right amount of heat!