Fried Egg, Collard Green, and Potato Hash

Love It?
Serves: 5
Prep Time: 7 minutes
Cook Time: 28 minutes

What You Need

  • 3 Russet potatoes diced
  • 5 cups Nature’s Greens® Shredded Collard Greens
  • 5 eggs
  • 1/2 cup white onion
  • 1 clove garlic, minced
  • 3 tablespoon olive oil (x2)
  • Red pepper flakes
  • Salt
  • Pepper

What You Do

  1. Preheat oven to 400 degrees. Dice onions into small pieces and set aside. Wash and cut potatoes into small pieces. In a large bowl combine onion, 3 tbsp olive oil, potatoes, garlic, salt, red pepper flakes, and pepper. Spread potato mix along the bottom of 9×13 baking dish.
  2. Cook in oven for about 15 minutes. Remove.
  3. Next season shredded collard greens with salt and pepper. Add 3 tbsp olive oil. Mix collard greens and add to pan.  Toss collard greens with potatoes. Place back in oven and cook for another 5 minutes.
  4. Lastly, remove dish from oven. Create 5 wells to make space for eggs. Crack open eggs and place one egg in each well. 
  5. Cook for 6-8 minutes or until egg whites are set but yolk should still be runny.


Recipe courtesy of Mash & Spread. 

Recipes you might love!




Dedicated to providing fresh, wholesome vegetables from our family farm since 1925.

© 2024 All Rights Reserved Walter P. Rawl and Sons, Inc.

Site Built by Red Fin Group, LLC | Sitemap