You know what I look forward to the most on the weekends? The breakfast we make with our farmer's market finds! Honestly, it's my favorite meal of the week and this collard hash might just be my favorite market inspired breakfast we've made to date.
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We have a great farmer's market here in Peachtree City where we can find everything from freshly roasted coffee beans to farm fresh eggs, meat, and all of the fruits and vegetables you can imagine. Strolling through the market is a family affair each and every Saturday morning. Our daughter Eliza literally talks about her visit to the Blue Donkey Coffee booth for the entire car ride to the market, while Kash's main concern is visiting the Farm Hounds booth to score homemade dog treats for Hooch. Then we take a quick walk through the market taking stock of what produce is new that week before we stock up on all of the locally grown delicacies we can carry out.
Last weekend's most exciting market find were the big buckets of fresh collard greens. We have been waiting for what feels like forever to make a batch of these crave inducing, vegetarian greens. These collards are cooked in a brine of Pompeian Organic Red Wine Vinegar, sugar, garlic, and spices which makes them irresistibly tangy and sweet with a little heat at the finish.
I make these greens in big batches during the fall and winter months because they're a great starting point for easy meals during the week like this collard hash. This entire meal goes from fridge to table in less than 15 minutes and is sure to hit all the right flavor notes, every single time!
What type of oil you use really does matter!
I have tested this particular recipe a few times now and I've decided that while I'm typically an olive oil kind of a girl, I actually prefer to use Pompeian Grapeseed Oil to make this hash. There are a couple of reasons why...
- Grapeseed oil can handle high heat cooking which the potatoes need.
- Grapeseed oil has a very neutral flavor. The flavor in this hash is out of this world on its own, and I don't want to introduce any other flavors that could influence the taste.
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PrintCollard Hash
Batch cooking is where it is at, case in point this Collard Hash! This dish was inspired by our Instant Pot Jammy Collard Greens recipe. Make a big batch of greens on the weekend and you'll be set for easy, delicious meals all week long!
- Prep Time: 1 min
- Cook Time: 14 mins
- Total Time: 15 minutes
- Yield: 3 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Breakfast
Ingredients
2 tablespoons Pompeian 100% Grapeseed oil
¼ cup chopped white onion
1 cup shredded hash browns, I use the refrigerated kind, but if you sue frozen you will need to thaw them
¼ cup chopped onion
1 cup Instant Pot Jammy Collard Greens
3 farm fresh eggs
coarse kosher salt to taste
Aleppo pepper flakes to taste
Serve with toasted gluten free ciabatta bread, pimento cheese.
Instructions
In a medium sized skillet heat Pompeian Grapeseed Oil over medium heat. Add the onions and cook until softened, about 2 minutes. Add the shredded potato and spread in an even layer. Cook undisturbed over medium heat for 6 minutes.
Break up the hash browns and flip. Add collards to the pan and use a wooden spoon to combine the hash browns and the collards. Spread into an even layer and make 3 wells in the hash with the back of your spoon. Crack an egg into each hole. Cover the skillet with a lid or a sheet pan and cook for another 6 - 8 minutes over medium heat until eggs are cooked to your liking.
Sprinkle with salt and Aleppo pepper flakes to taste.Serve with toasted gluten free ciabatta bread and pimento cheese.
Nutrition
- Serving Size: 1 egg and a scoop of hash
- Calories: 188
- Sugar: 1.1 g
- Sodium: 235.3 mg
- Fat: 14.3 g
- Carbohydrates: 7.5 g
- Protein: 8.4 g
- Cholesterol: 186 mg
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