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Collard Hash

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.

{{ The recipe and post for this Collard Hash was made in partnership with Pompeian. We received product and compensation in exchange for it. Opinions are always our own. If we don’t love it, you don’t hear about it. Thanks for your continued support!}}

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.

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. 

A skillet sits on top of weathered wooden table top. It is filled with a collard green and shredded potato hash and has 3 perfectly cooked eggs nestled inside the greens. There is also a white plate and a yellow napkin in the corner of teh image and a small glass of juice.

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. 

A matte black plate is on a weathered wooden table top. The background of the image is a wooden wall with a stained chevron pattern. On the plate is a big sandwich. It is made of layers; a toasted ciabatta bun topped with collard and potato hash, then homemade pimento cheese, another slice of toasted ciabatta bread, more pigmento cheese one of the sunny side up eggs from the pan , a sprinkle of red Aleppo pepper flakes. The sandwich is topped with a toasted ciabatta bun. The yolk has been pierced and is dripping down the sandwich and pooling on the plate.

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!

A bottle of Pompeian Garpeseed oil sits on a table top. There is a skillet filled with eggs and a collard green and shredded potato hash in teh background. There is also a small white wooden board with ciabatta rolls and a small jar of broccoli stalk pickles in the background

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…

  1. Grapeseed oil can handle high heat cooking which the potatoes need. 
  2. 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.

If you’ve made this Collard Hash or any of the other recipes on our site, don’t forget to rate the recipe and let me know what you thought in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM, TWITTER, and PINTEREST to see more delicious food, design, and decor. 

 

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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.

Collard Hash

  • Author: This Mess Is Ours
  • Prep Time: 1 min
  • Cook Time: 14 mins
  • Total Time: 15 minutes
  • Yield: 3
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Breakfast

Description

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!  


Ingredients

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.


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.

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ABOUT MEG

Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.