Turkey Sausage & Cauliflower Hash with Buttery Eggs (Gluten-Free, Dairy-Free, Soy-Free)

Cook the Sausage: Heat the olive oil in a large skillet over medium heat. Add the turkey sausage, breaking it up with a spoon as it cooks. Cook until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside.

Prepare the Cauliflower Hash: In the same skillet, add a little more olive oil if needed. Add the diced onion and bell pepper, and sauté for 3-4 minutes until softened. Add the minced garlic, grated cauliflower, smoked paprika, ground cumin, salt, and pepper. Stir to combine, then cook for another 5-7 minutes until the cauliflower is tender and slightly browned, stirring occasionally.

Combine the Hash: Once the cauliflower is tender, add the cooked turkey sausage back into the skillet and stir to combine. Cook for an additional 2-3 minutes to heat everything through.

Make the Buttery Eggs: While the hash is finishing, heat a small non-stick pan over medium-low heat. Add the dairy-free butter and let it melt. Crack the eggs into the pan and cook to your preferred level of doneness, about 2-3 minutes for soft, buttery eggs. Season with salt and pepper.

Serve: Divide the cauliflower hash between two plates. Top each serving with a buttery egg. Garnish with fresh parsley if desired.