CAULIFLOWER HASH BROWNS

12 ounces fresh cauliflower, grated, about 1/2 medium head
4 slices bacon, chopped
3 ounces onion, chopped, about 1/2 cup*
1-2 tablespoons butter, optional
Salt and pepper, to taste

In a medium-large nonstick skillet, cook the bacon and onion until
they just start to brown. Add the cauliflower; cook and stir until
the cauliflower is tender and nicely browned all over. You can add a
couple tablespoons of butter during cooking. This will speed up the
browning and add nice flavor. Season to taste with salt and pepper.
Makes 4 servings

Per Serving: 116 Calories; 9g Fat; 4g Protein; 6g Carbohydrate; 2g
Dietary Fiber; 4g Net Carbs

I had some grated cauliflower and a few slices of bacon left over
from the Spanish "Rice" and Hamburger recipe I'd made last night so
I got the idea to make this for breakfast this morning. My husband
loved them served with a couple of fried eggs. Because the
cauliflower was cold from the fridge, I warmed it up a little in the
microwave (about 2 minutes on HIGH) before adding to the skillet.
I'm sure that shortened the cooking time a bit.
* INDUCTION: This could be made suitable for Induction if you cut
back on the onion. If you make this with 1 ounce onion, the carb
count would be 3 net carbs per serving.