Rating: 4.5 stars
3 Ratings
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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!

Source: EatingWell Magazine, September/October 2016




Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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

1 1/3 cups hash, 1 egg & 1 Tbsp. sauce
525 calories; protein 16.1g; carbohydrates 31.3g; dietary fiber 8.7g; sugars 8.8g; fat 37.9g; saturated fat 5.1g; cholesterol 191.8mg; vitamin a iu 11342.7IU; vitamin c 32.6mg; folate 55.8mcg; calcium 129.8mg; iron 4.4mg; magnesium 136.3mg; potassium 750.8mg; sodium 578.9mg; thiamin 0.1mg.

1 1/2 starch, 2 vegetable, 2 medium-fat meat, 4 fat