207557 meatless hash and eggs Recipes

hash brown patty, thawed, half-and-half, egg, cheddar cheese, swiss cheese, monterey jack pepper cheese, vegetarian soy sausage

eggs, bacon, cooked and crumbled, milk, country style hash browns-thawed, green onions, thinly sliced, salt, hot pepper sauce, shredded sharp cheddar cheese, divided

egg whites, lightly beaten, cottage cheese, onion soup mix, rolled oats

eggs, water, salt, ground pepper, cilantro, chopped, monterey jack pepper cheese, sliced, bread (choose a firm ), butter, salsa

hash brown potatoes, thawed, butter, melted, salt, pepper, onion, finely chopped, bell pepper, chopped, cream of chicken soup, sour cream, sharp cheddar cheese, grated, corn flakes, crushed, butter, melted

hash browns, light cheddar cheese, fat free sour cream, healthy request cream of mushroom soup, chopped onion, butter, salt and pepper

hash browns, frozen, butter, sour cream, onion, chopped, cheddar cheese, shredded, cream of chicken soup, salt, pepper, corn flakes, crushed, melted butter

hash browns, thawed and shredded, minced beef, onion, chopped, frozen vegetables, cream of chicken soup, milk, processed cheese

egg yolks, freshly-squeezed lemon juice, unsalted butter , cut into pieces, white wine, white vinegar, coarse salt and pepper to taste, toast english muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. remove from broiler, spread with 1 tsp butter. in a large frying pan, cook ham or canadian bacon slices until lightly browned and place them on each english muffin half., if you can poach an egg read no further, use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. note: to prevent sticking, grease the pan with a little oil before filling with water. add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). hint: when you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. without it, the eggs will become skeins of protein tangling up in the water., break each egg onto a saucer or into small cups or bowls. slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. let the eggs flow out. immediately cover with a lid and turn off the heat. set a timer for exactly three minutes for medium-firm yolks. adjust the time up or down for runnier or firmer yolks. cook 3 to 5 minutes, depending on firmness desired., water with slotted spoon. lift each perfectly poached egg from the with a slotted spoon, but hold it over the skillet briefly to let any clinging to the egg drain off. drain well before serving. top each english muffin half with 1 poached egg. spoon warm hollandaise sauce over eggs and garnished with a small parsley sprig or chopped chives.

butter, corn beef hash, eggs, chopped onion, grated cheddar cheese, mixed vegetables, evaporated milk, flour, dry mustard, garlic powder, black pepper

eggs, milk, whole kernel corn, fine chopped green pepper, chopped onion, chopped tomato, sliced olives, salt, pepper, paprika, chili powder, pimientos, yellow cornmeal, melted butter

eggs, water, quick-cooking oats, uncooked, walnuts, ground, chopped onion, salt, rubbed sage, garlic clove, pressed, soybean oil, water, whole wheat sandwich buns

hash browns, cream of chicken soup, grated cheddar cheese, french onion dip, butter, melted

hash browns (the chopped up and not the shredded ones ), carton sour cream , of any kind, cream of chicken soup, cheez whiz , of any kind plain, mexi, etc, scallion, chopped, salt and pepper, to taste but remember the soup and cheez whiz are already kind of y, corn flakes , crunched fine, butter or 2 tbsp margarine

hash browns (the little cubed ones), butter, cheddar cheese, plus more for topping, fat free sour cream, cream of mushroom soup, diced onion

extra-virgin olive oil, precooked diced potatoes (peeled or unpeeled ), onion, quartered and thinly sliced, green bell pepper, diced, paprika, a pinch salt, divided, a pinch fresh ground pepper, divided, deli pastrami, diced (about 1 generous cup), eggs