Meatless Hash and Eggs

Oxmoor House
Meatless Hash and Eggs Recipe
Oxmoor House
This meat-free dish, adapted from a traditional recipe for corned beef and hash, earned our Test Kitchens' highest rating.
4 servings (serving size: 1 egg and 1 cup potato mixture)


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2 1/2 cups frozen shredded hash brown potatoes
1 1/2 cups frozen meatless crumbles
1 1/2 cups prechopped tomato, green bell pepper, and onion mix
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
Cooking spray
4 large eggs


Prep: 3 Minutes
Cook: 16 Minutes

1. Combine first 5 ingredients in a medium bowl.

2. Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add potato mixture, and cook 5 to 7 minutes or until potato mixture is thoroughly heated, stirring occasionally. Form 4 (3-inch) indentations in potato mixture using the back of a spoon. Break 1 egg into each indentation. Cover and cook 10 minutes or until eggs are done.

Serve with: Citrus-Jicama Salad

Created date

January 2011

Nutritional Information

Calories 271
Caloriesfromfat 0.0 %
Fat 10.8 g
Satfat 2.3 g
Monofat 4.7 g
Polyfat 3 g
Protein 15.2 g
Carbohydrate 30.3 g
Fiber 3.9 g
Cholesterol 212 mg
Iron 3.4 mg
Sodium 527 mg
Calcium 59 mg