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Cook Time:40 minsTotal Time:40 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:40 minsTotal Time:40 minsServings:4Yield:4 servings
Cook Time:40 mins
Cook Time:
40 mins
Total Time:40 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonscanola oil, divided3frozen veggie burger patties1large sweet potato, diced (1/2-inch)1medium red onion, diced (1/2-inch)4cupschopped kale¼cupwater3clovesgarlic, finely chopped2teaspoonschopped fresh thyme or 3/4 teaspoon dried, plus more for garnish¼teaspoonsalt¼teaspoonground pepper, plus more for garnish¼cupmayonnaise2tablespoonsketchup1teaspoonhot sauce, or to taste4large eggs
Cook Mode(Keep screen awake)
Ingredients
3tablespoonscanola oil, divided
3frozen veggie burger patties
1large sweet potato, diced (1/2-inch)
1medium red onion, diced (1/2-inch)
4cupschopped kale
¼cupwater
3clovesgarlic, finely chopped
2teaspoonschopped fresh thyme or 3/4 teaspoon dried, plus more for garnish
¼teaspoonsalt
¼teaspoonground pepper, plus more for garnish
¼cupmayonnaise
2tablespoonsketchup
1teaspoonhot sauce, or to taste
4large eggs
DirectionsHeat 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.TipsVeggie 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 WestOriginally appeared: EatingWell Magazine, September/October 2016
Directions
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.TipsVeggie 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
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.
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
Originally appeared: EatingWell Magazine, September/October 2016
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Nutrition Facts(per serving)525Calories38gFat31gCarbs16gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
