Food Waste Free Recipes

Collard Green Sweet Potato Hash

  • Main
  • Cooking Time: 12 minutes
  • Preparation Time: 5 minutes
  • Yield: 4-6 servings
  • Difficulty: Easy
Recipe provided by Chef Mille Peartree of @chefmilliepeartree

Nothing says Southern Thanksgiving like collard greens and sweet potatoes. It's an easy to prepare, slow cooked dish that can be made in abundance and upcycled later. Thanksgiving will be a bit different this year and it may be hard to predict which recipes to make because our gatherings may be smaller. I would say make all of your favorites without letting any food go to waste! I came up with a delicious recipe to upcycle any leftover collard greens and sweet potatoes into a delicious hash that is perfect as a main dish with eggs or a side dish that can be eaten for breakfast, lunch, or dinner.

I love using the Morton® Fine Himalayan Pink Salt because the crystals dissolve quickly and blend easily, giving an even flavor in each and every bite. I top off the recipe with Morton® Coarse Himalayan Pink Salt to add both a pop of flavor and fun pink color.

Ingredients

  • 2 tbsp coconut oil (or your preferred oil)
  • 2 cups of leftover roasted sweet potatoes, squash or roasted potatoes
  • 1-1/2 cups of cooked collard greens
  • 1 medium red onion chopped
  • 1 small or medium bell pepper red, orange and yellow, chopped
  • 1/2 tsp paprika or smoked paprika
  • 1/4 tsp black pepper, divided
  • 1/4 tsp Morton® Coarse Himalayan Pink Salt
  • 1/2 tsp Morton® Fine Himalayan Pink Salt, divided
  • 1 tsp of chopped parsley
  • 2 tsp thinly sliced scallions for garnish

MORTON®
FINE HIMALAYAN PINK SALT

  1. Heat a large skillet, preferably cast iron, over medium heat and add the coconut oil to melt.

  2. Add the onions and peppers. Season with ¼ tsp Morton® Fine Himalayan Pink Salt and ¼ tsp black pepper and continue to cook and stir until translucent and the onions and peppers are soft – about 5 minutes.

  3. Add garlic and sauté until fragrant – about 30 seconds.

  4. Add the sweet potatoes and collard greens and combine all ingredients using a folding method.

  5. Sprinkle with ½ tsp smoked paprika, ¼ tsp Morton® Fine Himalayan Pink Salt and ¼ tsp black pepper.

  6. Continue to flip/turn the hash uncovered, until the outside begins to brown and until heated through about 5-7 minutes.

  7. Finish with Morton® Coarse Himalayan Pink Salt, parsley and scallions.

  8. Top with an egg cooked your favorite way (optional).

  9. Serve hot and enjoy!