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Veggie Burger Hash
“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!”
3 tablespoons canola oil, divided
3 frozen veggie burger patties
1 large sweet potato, diced ( ½-inch)
1 medium red onion, diced ( ½-inch)
4 cups chopped kale
¼ cup water
3 cloves garlic, finely chopped
2 teaspoons chopped fresh thyme or ¾ teaspoon dried, plus more for garnish
¼ teaspoon salt
¼ teaspoon ground pepper, plus more for garnish
¼ cup mayonnaise
2 tablespoons ketchup
1 teaspoon hot sauce, or to taste
4 large eggs
1Heat 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.
2Heat 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.
3Meanwhile, mix mayonnaise, ketchup and hot sauce in a small bowl.
4Wipe 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.
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