Sweet Potato & Collard Green Hash

with Sunny Side-Up Eggs, Molasses Butter & Biscuits

40 MIN

2 Servings

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From the Test Kitchen

There’s nothing like breakfast for dinner. And chefs, this one’s about as gourmet and filling as they come. We’re making our sweet potato and collard green hash in three steps. First, we’re roasting the sweet potatoes. Then we’re tossing them with collard greens stewed in apple cider vinegar and spices. Finally, we’re topping it all off with sunny side-up eggs and biscuits. (To ensure perfect, fluffy biscuits, be sure not to over-mix your batter!) For a special touch, we’re making molasses butter—a delicious combination of melted butter, apple cider vinegar and molasses. It perfectly complements the dish, adding tart, sweet depth.

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Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

2 Eggs
¾ cup Buttermilk Biscuit Mix
3 cloves Garlic
1 bunch Collard Greens
1 lb Sweet Potatoes
1 Red Onion
2 Tbsps Apple Cider Vinegar
2 Tbsps Butter
1 Tbsp Molasses
2 tsps Hash Spice Blend (Smoked Paprika & Ground Cayenne Pepper)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Make the biscuits:

Preheat the oven to 450°F. Lightly oil a sheet pan. In a bowl, combine the biscuit mix and ¼ cup of cold water; season with salt and pepper. Stir until just combined. On a clean work surface, divide the dough into 4 equal-sized portions. Using damp hands, form the portions into rounds. Transfer to the oiled sheet pan; bake 10 to 12 minutes, or until golden brown. Remove from the oven; transfer to a plate, leaving the oven on. Carefully wipe off the sheet pan.

2 Prepare the ingredients:

While the biscuits bake, wash and dry the fresh produce. Peel and large dice the sweet potatoes. Peel, halve and thinly slice the onion. Peel and thinly slice the garlic. Remove and discard the collard green stems; roughly chop the leaves.

3 Roast the potatoes:

Place the sweet potatoes on the sheet pan used to bake the biscuits. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

4 Cook the vegetables & finish the hash:

While the sweet potatoes roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, onion and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the collard greens, ¾ of the vinegar and ½ cup of water. Cook, stirring occasionally, 7 to 9 minutes, or until the water has evaporated; season with salt and pepper to taste. Transfer to a large bowl. Wipe out the pan.

5 Make the molasses butter:

While the sweet potatoes continue to roast, in the pan used to cook the vegetables, combine the butter, molasses and remaining vinegar; season with salt and pepper. Cook on medium, stirring occasionally and swirling the pan, 2 to 3 minutes, or until the mixture is bubbling and thoroughly combined. Transfer to a small bowl. Carefully rinse and wipe out the pan.

6 Cook the eggs & serve you dish:

In the same pan, heat 2 teaspoons of olive oil on medium until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 1 to 3 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Remove from heat. Divide the finished hash between 2 dishes. Top with the molasses butter and cooked eggs. Serve with the biscuits. Enjoy!