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.
Find it online: https://thismessisours.com/collard-hash/