OK please don’t run away because you just saw that title and are sitting there wondering… “huh?” I am not crazy (promise), and this is seriously delicious. It’s like the vegetarian (vegan, depending on the veggie burger) version of corned beef hash! This meal is completely a result of my fridge and cabinets being almost bare aside from one leftover veggie burger, one potato, a half of an avocado, and one egg. And for some reason, about 387 onions*.
About a month ago I made wild rice and black bean burgers, and froze the leftovers in pairs in the freezer. I took out one pair and had one of them for dinner last night (Zach is away until Friday in Chicago {WAHHH} so I’ve been having to cook for one) and came up with this weird genius idea today when I was all alone looking at my sad little potato, 387 onions*, and the remaining veggie burger.
So I made hash browns, with the veggie burger crumbled in! Sooo yummy! I topped mine with a poached egg and sliced avocado, with fresh cracked pepper. Perfect for breakfast, lunch, or dinner, this meal is quick, easy, VERY healthy, and very budget-friendly. All good things.
This is an awesome way to use up leftover veggie burgers and to use them for a reason other than their intended purpose. You can use any veggie burger you want (I used my black bean ones, but mushroom, chickpea, or any other kind would work as well), and I imagine that you can use zucchini fritters, or any other leftover food in patty form- like salmon croquettes or even a regular ol’ burger.
Now I really do need to go grocery shopping. Unless I can make a meal out of 386.5 onions*.
Enjoy!
*I actually only have 5 onions. I was exaggerating.
Veggie Burger Hash Browns
Equipment
Ingredients
- 1 cooked veggie burger crumbled
- 1 small potato grated
- 1/2 small onion finely diced
- 2 tablespoons extra-virgin olive oil
- salt and pepper to taste
- poached or fried egg and avocado to top hash browns (optional)
Instructions
- Combine all ingredients for hash browns in a small mixing bowl. Stir to incorporate olive oil, salt, and pepper.
- Heat a non-stick skillet on high and add hash brown mixture, flattening with a spatula.
- Allow to sit for a couple of minutes to brown.
- Flip around the contents to brown as much as possible on all sides.
- Top with a poached or fried egg and sliced avocado, if desired.
Notes
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and reflects one serving of the recipe (total servings indicated at top of recipe card). It does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
JulesD
My mouth is watering! Unfortunately, I am trying like crazy to be off carbs. Do you have any suggestions as to what I could use in place of the potato? Would cauliflower work here? Newbie cook here doesn’t want to ruin the rest of the gorgeous ingredients by using the wrong item, lol. Thanks!
Elizabeth
I think cauliflower would be fine! I’ve used it as a substitute for mashed potatoes- boiled, mashed, and mixed with butter, milk, and salt…. it was delicious! I think a squash or sweet potato would work really well too, especially since they are easier to grate than cauliflower. Hope this helps!
Zandra Zuraw
Oh my gosh, my mouth is watering! I think I’ll try this with the Trader Joe’s Vegetable Masala Burgers. I think the Indian spices would be really good. I love it when I come up with recipe ideas using whatever I have left in the cupboards. You did a GREAT job on this one!
Elizabeth
Thank you so much, Zandra! The Indian spices will go PERFECTLY with this- very similar to the spice combo I use when I make my veggie burgers. Hope you like it! :-)
Cindy McLaughlin
Oh my goodness, this was practically my meal Sunday night (I grocery shop on Mondays after work)! I had a few little red potatoes, a squash from a coworkers bounty, a measly jar left with a few roasted red pepper slices, eggs, and one avocado. I shredded the squash, potatoes, and roasted red pepper together, then made fritters (binded with an egg) and served them with egg and avocado on top. Leftover vegetables just totally want to have an egg on top!! #putaneggonit Love your spin on things though, I really love the black bean patties and think I’ll have to try them!
Elizabeth
Hah! Why are we always making the same thing at the exact same time?! Also, if you need breakfast, put an egg on it. I wonder why that is. You can have crab cakes, and that isn’t breakfast, but if you put an egg and hollandaise sauce on top- BAM, it’s breakfast! Hope you like the black bean burgers! :-)
liz1054
I would definitely desire a poached egg and avocado! I don’t know why you’d even say “if desired” for something so clearly desirable!