- 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.
