The frozen patties are the base for a one-pan supper. Crisp them, top with fried eggs and wilted greens, and dinner is ready in twenty minutes. This is what happens when you open the freezer on a tired night.

Serves 2. 20 minutes, 18 at the stove.

About 1360 calories a serving, 76 g protein, 8 g carbohydrate, 114 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. When the oil shimmers, lay down the frozen patties from one 20 oz bag without thawing and cook until the bottom is golden and crisp, about 4 to 5 minutes, then flip and cook the other side until crisp, about 4 minutes more. Transfer to a plate.9 min
2. Return the skillet to medium heat, add 1 tablespoon butter, and when it foams add 4 oz of greens, stirring until they wilt, about 2 minutes. Push the greens to the sides of the skillet.2 min
3. Crack 2 eggs into the center of the skillet and season with salt and pepper. Cook until the whites are set but the yolks still run, about 3 minutes, then nestle the crispy patties back into the pan.3 min
4. Slide everything onto plates and serve at once with hot sauce if you like.

Note Swap the greens for any vegetable you have on hand; sliced tomatoes or sautéed mushrooms work just as well. Leftovers keep in the fridge for two days and reheat well in a skillet. Serve with toast and jam, or plain coffee.