Preparation Info

Mom’s Meatloaf Hash and Eggs

Made With Our

Avocado Oil

Base $16.50
Item: 312513

Sriracha Aioli

Base $7.95
Item: 111317


  • 2 Tablespoons oil (such as Napa Valley Naturals Avocado Oil)
  • 2 Idaho potatoes, washed and diced
  • 1 medium onion, peeled and diced
  • 1 red bell pepper, stem and seeds removed and diced
  • 1 Tablespoon unsalted butter
  • 2 cups chopped leftover Mom’s Meatloaf (see recipe here)  
  • 1 teaspoon salt
  • Pepper to taste
  • 4 eggs
  • 1 Tablespoon vinegar
  • Stonewall Kitchen Sriracha Aioli


  1. Heat a large cast iron, or heavy bottomed skillet over medium-high heat.  Add oil and swirl to cover pan.  Add diced potatoes and sauté until slightly browned, about 5 minutes.
  2. Reduce heat to medium and add peppers and onions.  While stirring occasionally, sauté for an additional 15 minutes, or until potatoes are fork tender.
  3. Add butter to mixture and stir until melted.  Add chopped meatloaf, salt and pepper and sauté for an additional 5 minutes to allow meatloaf to brown slightly.  Turn off heat and allow the hash to cool slightly in pan.
  4. While the hash is cooling, boil water in a medium sauce pan.  Crack egg, one at a time, into a small bowl.  When the water has come to a slow boil/simmer add vinegar and swirl the water, creating a gentle whirl pool effect.  Carefully drop the egg into the center of the whirlpool and allow egg to poach until desired doneness.  Gently remove and continue with remaining eggs.
  5. Serve eggs on top of meatloaf hash with a spoonful of Sriracha Aioli on the side.