This vegetarian riff on corned beef hash uses frozen black bean veggie burgers for an easy, healthy dinner recipe. Some frozen veggie burgers have a firmer texture than others--the softer ones will crumble more when you mix them into the vegetables. Both taste delicious!

Carolyn Malcoun
Source: EatingWell Magazine, September/October 2016
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Ingredients

Ingredient Checklist

Directions

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  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add veggie burgers and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer to a clean cutting board; dice when cool.

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  • Heat 1 tablespoon oil in the pan over medium heat. Add sweet potato and onion and cook, stirring occasionally, until browned and tender, 13 to 15 minutes, reducing heat as necessary. Stir in kale and water and cook, stirring, until wilted, about 2 minutes. Add garlic and thyme; cook, stirring, for 30 seconds. Stir in the diced veggie burgers, salt and pepper. Cook, stirring, for 1 minute. Transfer to a bowl and cover to keep warm.

  • Meanwhile, mix mayonnaise, ketchup and hot sauce in a small bowl.

  • Wipe out the pan and heat the remaining 1 tablespoon oil over medium heat. Cook eggs, without flipping, for 3 to 4 minutes for sunny-side up. Serve the hash and eggs with the sauce. Garnish with more pepper and thyme, if desired.

Tips

Veggie Burgers: Shoot for 200 mg or less of sodium per patty. Skip any with added sugar. You may choose to avoid caramel color--it contains a compound that can cause cancer, but it's used in such small quantities it shouldn't be a health concern. Our Favorite: Sunshine Burgers Black Bean South West

Nutrition Facts

525.3 calories; protein 16.1g 32% DV; carbohydrates 31.3g 10% DV; exchange other carbs 2; dietary fiber 8.7g 35% DV; sugars 8.8g; fat 37.9g 58% DV; saturated fat 5.1g 26% DV; cholesterol 191.8mg 64% DV; vitamin a iu 11342.7IU 227% DV; vitamin c 32.6mg 54% DV; folate 55.8mcg 14% DV; calcium 129.8mg 13% DV; iron 4.4mg 24% DV; magnesium 136.3mg 49% DV; potassium 750.8mg 21% DV; sodium 578.9mg 23% DV; thiamin 0.1mg 11% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/02/2017
Actually tastes much better than it looks. I substituted spinach for the kale. The spicy sauce really makes it. Read More
Rating: 5 stars
09/10/2016
Loved this! Made it twice and devoured the leftovers! Make sure to use a good veggie burger and a hot sauce you like in this... Key! I will probably make it again tmrw. Read More