v e s t o f the a r mon veggie burger hash t h 40 minutes · add veggie burgers and cook, turning...

VEGGIE BURGER HASH Veggie Burger Hash ACTIVE: 40 MINUTES TOTAL: 40 MINUTES Some frozen veggie burgers have a firmer texture than others—the softer ones will crumble more when you mix them into the vegetables. 3 tablespoons canola oil, divided 3 frozen veggie burger patties 1 large sweet potato, diced (-inch) 1 medium red onion, diced (-inch) 4 cups chopped kale cup water 3 cloves garlic, finely chopped 2 teaspoons chopped fresh thyme or teaspoon dried, plus more for garnish teaspoon salt teaspoon ground pepper, plus more for garnish cup mayonnaise 2 tablespoons ketchup 1 teaspoon hot sauce, or to taste 4 large eggs 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. 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. 3. Meanwhile, mix mayonnaise, ketchup and hot sauce in a small bowl. 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. SERVES 4: 1 CUPS HASH, 1 EGG & 1 TBSP. SAUCE EACH Calories 525, Fat 38g (sat 5g), Cholesterol 192mg, Carbohydrates 31g, Total sugars 9g (added 2g), Protein 16g, Fiber 9g, Sodium 579mg, Potassium 751mg. Nutrition bonus: Vitamin A (227% daily value), Vitamin C (54% dv), Iron (24% dv), Folate (21% dv). ©EATING WELL, INC. FOR MORE RECIPES & NUTRITION INFORMATION, GO TO EATINGWELL.COM H A R V E S T O F T H E M O N T H V E R M O N T For posters, activities and more, visit VermontHarvestoftheMonth.org sweet potatoes Vermont Harvest of the Month www.VermontHarvestoftheMonth.org H A R V EST O F T H E M O N T H V E R M O N T

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VEGGIE BURGER HASH

Veggie Burger HashACTIVE: 40 MINUTES TOTAL: 40 MINUTES

Some frozen veggie burgers have a firmer texture than others—the softer ones will crumble more when you mix them into the vegetables. 3 tablespoons canola oil,

divided 3 frozen veggie burger patties 1 large sweet potato, diced

(1/2-inch) 1 medium red onion, diced

(1/2-inch) 4 cups chopped kale 1/4 cup water 3 cloves garlic, finely chopped

2 teaspoons chopped fresh thyme or 3/4 teaspoon dried, plus more for garnish

1/4 teaspoon salt 1/4 teaspoon ground pepper, plus

more for garnish 1/4 cup mayonnaise 2 tablespoons ketchup 1 teaspoon hot sauce, or to taste 4 large eggs

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. 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.3. Meanwhile, mix mayonnaise, ketchup and hot sauce in a small bowl. 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. SERVES 4: 11/3 CUPS HASH, 1 EGG & 1 TBSP. SAUCE EACHCalories 525, Fat 38g (sat 5g), Cholesterol 192mg, Carbohydrates 31g, Total sugars 9g (added 2g), Protein 16g, Fiber 9g, Sodium 579mg, Potassium 751mg. Nutrition bonus: Vitamin A (227% daily value), Vitamin C (54% dv), Iron (24% dv), Folate (21% dv).

©EATING WELL, INC. FOR MORE RECIPES & NUTRITION INFORMATION, GO TO EATINGWELL.COM

HAR

VEST OF THE MONTH

VERMONT

For posters, activities and more, visit VermontHarvestoftheMonth.orgsweet potatoes

VermontHarvest of the Month

www.VermontHarvestoftheMonth.orgFunding for this project was made possible in part with a Rural Business Enterprise Grant from USDA Rural Development. || Designed by Kathryn Hansis || © Green Mountain Farm-to-School 2016

HAR

VEST OF THE MONTH

VERMONT

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