Collard Hash

On top of a weathered wooden table is a skillet filled with a collard green and potato hash. The skillet has 3 perfectly cooked eggs with bright yellow yolks that are nestled in the greens and potatoes. There is a white wooden board on the table with 4 slices of toasted ciabatta bread. There is a small brown bowl with pigment cheese on the side of the skillet and a glass jar filled with broccoli stalk pickles. There are 2 white plates on the table with 2 yellow and white napkins. One place setting has a clear mug of coffee and there is a small clear glass filled with juice next to the other place setting.

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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!  



2 tablespoons Pompeian 100% Grapeseed oil

1/4 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

1/4 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.


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.


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