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Meatless Hash and Eggs

Oxmoor House
Prep time 3 mins
Cook time 16 mins
Yield 4 servings (serving size: 1 egg and 1 cup potato mixture)
This meat-free dish, adapted from a traditional recipe for corned beef and hash, earned our Test Kitchens' highest rating.


  • 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

Nutrition 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

How to Make It

  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.

  3. Serve with: Citrus-Jicama Salad

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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