Meatloaf hash


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. olive oil (approx.), divided

2 ½ cups (approx.) diced cold meatloaf, in ½" dice

  • kosher salt and freshly ground Kowalski’s Black Peppercorns, to taste

4 fried or poached eggs

1 tbsp. finely minced fresh herbs

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 a preheated 450° oven until edges are browned and veggies are tender (about 25 min.), rotating pans halfway through. Heat remaining oil in an extra-large nonstick skillet 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.

Serves 4.