Collard Hash

Name: Collard Hash
Prep time: 1 min
Cook time: 14 min
Total time: 15 min
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.

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Prep Time: 1 minutes

Cook Time: 14 minutes

Total: 15 minutes

Servings: 3

Author : This Mess Is Ours

Ingredients

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2 tablespoons Pompeian 100% Grapeseed oil1/4 cup chopped white onion1 cup shredded hash browns, I use the refrigerated kind, but if you sue frozen you will need to thaw them1/4 cup chopped onion1 cup Instant Pot Jammy Collard Greens3 farm fresh eggscoarse kosher salt to tasteAleppo pepper flakes to tasteServe with toasted gluten free ciabatta bread, pimento cheese.

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Instructions

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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.