A quick, one-pan dinner built around frozen riced cauliflower and sweet potato that crisps up beautifully in a hot skillet. The vegetables cook down while you fry eggs on top, making a complete meal in under twenty minutes.

Serves 2. 20 minutes, 18 at the stove.

About 360 calories a serving, 17 g protein, 22 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. When the pan is hot, spread the entire bag of frozen cauliflower and sweet potato riced veggies in an even layer and let them sit undisturbed for three minutes without stirring.
2. Stir in 1 minced garlic clove and cook, stirring often, until the vegetables are golden and tender, about five more minutes. Season with salt and pepper to taste, and spread them into a single layer again.5 min
3. Make two small wells in the vegetables and crack 1 egg into each well. Cover the skillet with a lid or foil and cook until the egg whites are set but the yolks still jiggle slightly, about three minutes.3 min
4. Scatter 1/4 cup shredded sharp cheddar over the hash and cover again just until the cheese melts, about one minute. Serve from the skillet or slide onto plates and eat at once.1 min

Note Swap the eggs for cooked chicken or white beans if you prefer. Leftovers keep for three days in an airtight container and reheat well in a skillet. Serve with hot sauce or a simple green salad dressed with vinaigrette.