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
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.