Meatless hash and eggs recipe


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

  • Yield: 4 Servings
  • Preparation Time: 3 Minutes
  • Cooking Time: 16 Minutes


  • 2½ cups frozen shredded hash brown potatoes
  • 1½ cups frozen meatless crumbles
  • 1½ 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
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.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
271 kcal
Calories from Fat:
97.2 kcal
% Daily Value*
Total Fat
10.8 g
Saturated Fat
2.3 g
Trans Fat
0.0 g
527 mg
30.3 g
Dietary Fiber
3.9 g
15.2 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

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