Step 1

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.

Step 2

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.

Step 3

Sprinkle with salt and Aleppo pepper flakes to taste.Serve with toasted gluten free ciabatta bread and pimento cheese.