Turkey Cauliflower Hash with Shichimi Togarashi


1/2 lb cubed cooked turkey breast
4 medium russet potatoes, cubed
1 large cauliflower, cut into florets
1 onion, sliced into half-moons
1-3 tablespoons shichimi togarashi (Japanese 7-spice)
4 eggs


Heat some oil in a large pan. Add the potatoes, onion and cauliflower. Saute until the mixture until the onion is browned, and the potatoes and cauliflower are nearly fork-tender. Add the turkey breast and shichimi togarashi,  cook until warmed through. Meanwhile, fry the eggs, sprinkling them with additional shichimi togarashi directly after cracking the egg into the pan.

Note: This works well with leftover plain, roasted cauliflower and or potatoes. Just brown the onions and add the cauliflower and/or potatoes with the turkey and heat through.

My thoughts:
A somewhat nontraditional hash thanks to the spicy addition of shichimi togarashi. I love shichimi togarashi so much I buy it in huge bags on Amazon. Normally it is used on noodles or in soup but I found that I love it with eggs and it is a great way to add a ton of flavor super easily. I made this for a quick and easy lunch to use up an extra cauliflower I had and some leftover turkey and it was so tasty and easy, I had to share. Use as much spice as you like and if you have leftover roasted potatoes and or cauliflower that isn’t heavily seasoned, use that instead of starting from scratch as I did. 

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