“Nestled into northwest Detroit, Greenwich Park is loaded with parks and greenspace tucked into neighborhood streets, providing lots of sidewalks for strolling, no matter what season. I’ve called it home the past three years and witnessed collard greens growing in backyards and had great success growing herbs and parsley. This recipe is a little nod to that corner of Detroit: simple and rustic, but full of spice.”
Ingredients
- 2 large russet potatoes, peeled and medium diced
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- ½ cup yellow onion, diced
- ½ cup red pepper, diced
- 2 garlic cloves, minced
- 6 leaves collard greens, stems removed, sliced
- 1 teaspoon cayenne pepper
- 2 teaspoon dried parsley
- 1 tablespoon Dijon mustard Salt and pepper to taste
- 1 tablespoon oil
- 4 large eggs
Preparation
Place the diced potatoes in a pot and cover with cold water. Bring to a boil on high heat and cook for 7 minutes. Drain well and reserve. In a heavy-bottomed skillet, melt the butter and oil. Add the onion and red pepper and cook for 2 minutes. Stir in garlic. Add the pre-cooked potatoes, gently combine and reduce heat to medium high. Do not shake or stir the pan for 3–4 minutes to allow the potatoes to brown. Once potatoes begin to color, stir in the collard greens. Cook for 3–4 minutes. Stir in cayenne pepper, parsley and Dijon mustard. Continue to cook while stirring for 2 minutes. Season with salt and pepper. Keep warm until eggs are cooked.
Heat a nonstick pan with a small amount of the oil. When hot, carefully crack an egg into the pan and reduce heat. Cook on low until the egg white is set. Repeat for all the eggs. Serve on top of hash.
