Veggie Burger Hash

By Ellie

4 Person

40 Minutes

525 Calories

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!

Ingredients

4 large eggs
1 tsp. hot sauce, or to taste
2 tbsp. ketchup
¼ cup mayonnaise
¼ tsp. ground pepper, plus more for garnish
¼ tsp. salt
2 tsp. chopped fresh thyme or ¾ teaspoon dried, plus more for garnish
3 cloves garlic, finely chopped
¼ cup water
4 cups chopped kale
1 medium red onion, diced ( ½-inch)
1 large sweet potato, diced ( ½-inch)
3 frozen veggie burger patties
3 tbsp. canola oil, divided

Method

01

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.
02

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.
03

Meanwhile, mix mayonnaise, ketchup and hot sauce in a small bowl.
04

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.
05

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.

Related Tags

Veggie Burger Hash

4.9

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Calorie 525 Kcal
Prep Time 20 Mins
Cook Time 20 Mins
Total Time 40 Mins

02 Ingredients

4 large eggs

1 tsp. hot sauce, or to taste

2 tbsp. ketchup

¼ cup mayonnaise

¼ tsp. ground pepper, plus more for garnish

¼ tsp. salt

2 tsp. chopped fresh thyme or ¾ teaspoon dried, plus more for garnish

3 cloves garlic, finely chopped

¼ cup water

4 cups chopped kale

1 medium red onion, diced ( ½-inch)

1 large sweet potato, diced ( ½-inch)

3 frozen veggie burger patties

3 tbsp. canola oil, divided

03 Method

Step 1

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.

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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.

04 Author