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Hash Brown Loaf with Eggs Recipe

Hash Brown Loaf with Eggs Recipe

4 servings



3/4 cup each: textured vegetable protein, vegetable broth

1 cup shredded carrots

1/2 cup each: finely chopped onion, red bell pepper

2 cloves garlic, minced

3/4 cup shredded Idaho potato

1 1/2 teaspoons each: dried chives, thyme leaves

Salt and pepper, to taste

1 cup each: no-cholesterol real egg product, shredded fat-free Cheddar cheese, divided

4 fried or poached eggs


Combine vegetable protein and broth in medium bowl, let stand until broth is absorbed, 5 to 10 minutes. Saute carrots, onion, bell pepper, and garlic in lightly greased skillet until tender, about 5 minutes. Stir in potato and herbs, season to taste with salt and pepper. Mix in egg product and 3/4 cup cheese.


Pack mixture into greased 7 x 4-inch loaf pan. Bake, loosely covered, at 350 degrees until loaf is set, 45-60 minutes, uncover and sprinkle with remaining 1/4 cup cheese. Bake until cheese melted, about 5 minutes. Let stand 10 minutes, loosen sides of loaf with sharp knife and unmold onto serving plate. Serve with eggs.

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