Winter Meatloaf Hash
Ingredients
2 pkgs. (20 oz. each)
Kowalski's Quick & Easy Veggies (such as Root Veggie Blend or Sweet Potatoes), butter pats removed from container
1 tbsp. plus 1 ½ tsp. (approx.)
Kowalski's Extra Virgin Olive Oil, divided
2 ½ cups (approx.)
diced cold (fully cooked) meatloaf, in ½" dice
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
4
eggs, fried or poached
1 tbsp.
finely minced fresh herbs
Directions
- Preheat oven to 450°.
- In a large mixing bowl, toss contents of veggie containers (except butter) with about 1 tbsp. oil until evenly coated.
- Transfer to 2 rimmed nonstick baking sheets lined with parchment paper; roast in preheated oven until edges are browned and veggies are tender (about 25 min.), rotating pans halfway through.
- In an extra-large nonstick skillet, heat remaining oil over medium-high heat. Add meatloaf; cook and stir until meatloaf is hot.
- Gently stir in roasted veggies; season hash to taste with salt and pepper.
- Top with eggs and fresh herbs; serve immediately.
Tasty Tip:
- A Kowalski's Mini Meatloaf from the Heat & Eat Case in the Deli Department will yield approximately 2 ½ cups of diced meatloaf.
- Other varieties of Kowalski's Quick & Easy Veggie Roasters (available in the Produce Department) may be used. You can also substitute an equivalent amount of leftover roasted vegetables of your choice.
