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
4 large eggs
How to Make It
Combine first 5 ingredients in a medium bowl.
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
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