• In a bowl, break up plant-based crab cakes into small pieces.
  • In a skillet over medium heat, add oil and potatoes and sauté for a minute or two, stirring occasionally. Add crab cake pieces and stir.
  • Add onion, bell pepper, bacon and Old Bay and sauté another 2-3 minutes, until veggies are cooked through.
  • To the pan, add liquid egg, stirring occasionally until cooked through, about 2 minutes.
  • To serve, transfer hash to a bowl and top with green onion. Serve with toast.
Crab Cake Hash and Eggs
  • Preparation5 minutes
  • Cook Time 10 minutes
  • Serves 2

INgredients

  • ½  package Good Catch® Plant-Based New England Style Crab Cakes, thawed
  • 2 tablespoons olive oil
  • 1 cup diced russet potato
  • ½ cup diced yellow onion
  • ½ cup diced red bell pepper
  • 2 tablespoons diced plant-based bacon
  • 2 teaspoons seafood seasoning
  • 1 cup liquid plant-based egg
  • Thinly sliced green onion, for garnish
  • Toasted bread of choice

Instructions

  • In a bowl, break up plant-based crab cakes into small pieces.
  • In a skillet over medium heat, add oil and potatoes and sauté for a minute or two, stirring occasionally. Add crab cake pieces and stir.
  • Add onion, bell pepper, bacon and Old Bay and sauté another 2-3 minutes, until veggies are cooked through.
  • To the pan, add liquid egg, stirring occasionally until cooked through, about 2 minutes.
  • To serve, transfer hash to a bowl and top with green onion. Serve with toast.

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