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Hash Browns and Eggs Orange and Berry Salad with Honey

Recipe selected from the eMeals Vegetarian Family Plan.

Hash Browns and Eggs

Breakfast for Dinner
Serves 4-6


  • 1 (16-oz) pkg frozen shredded hash browns
  • 1 small tomato, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 small onion, chopped
  • ½ tsp kosher salt, ½ tsp black pepper
  • 3 Tbsp olive oil
  • 6 large eggs


  1. Combine hash browns, tomato, bell pepper, onion, salt, and black pepper in a large bowl.
  2. Heat oil in a large skillet over medium-high heat. Add potato mixture; cook 5 to 7 minutes or until potato mixture is thoroughly heated, stirring occasionally.
  3. Form 6 indentations in potato mixture in skillet. Break 1 egg over each indentation. Cover and cook over medium heat 10 minutes or until eggs are set.

Orange and Berry Salad with Honey

Serves 4-6


  • 1 (4.4-oz) carton blueberries
  • 1 navel orange, peeled and sectioned
  • 1 (16-oz) carton strawberries
  • 2 Tbsp honey


  1. Combine blueberries, orange and strawberries in a serving bowl.
  2. Drizzle with honey, and let stand 5 minutes; toss to coat.