Meatless Hash and Eggs

This meat-free dish, adapted from a traditional recipe for corned beef and hash, earned our Test Kitchens' highest rating.

Yield: 4 servings (serving size: 1 egg and 1 cup potato mixture)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 271
  • Calories from fat: 0.0%
  • Fat: 10.8g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 3g
  • Protein: 15.2g
  • Carbohydrate: 30.3g
  • Fiber: 3.9g
  • Cholesterol: 212mg
  • Iron: 3.4mg
  • Sodium: 527mg
  • Calcium: 59mg


  • 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


  1. 1. Combine first 5 ingredients in a medium bowl.
  2. 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

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