Let’s face it, it’s cold outside pretty much anywhere you live. Some of us are not covered in snow, but one thing is for sure, Spring is nowhere in sight. And I don’t know about you, but when the weather is cold, I crave comfort food and meals that are a little heartier. My Farmer’s Market Pork and Collard Green Hash is just the kind of comfort food that I want! It’s definitely a stick to your ribs kinda meal and is jam packed with flavor.
Last November I went on a road trip from California to Oregon and one of my favorite places that we stayed in Oregon was a little town outside of Portland called McMinnville. There we found the most adorable café that we ate at every morning where everything was made from scratch and for the most part sourced locally. I had the most incredible pork hash for breakfast and have since recreated my own version and have been making it at home!
If there was one meal to make before the cold weather ends, it would be my farmer’s market pork and collard green hash (although I will probably be eating it right through the summer months too). It’s seriously that good, and would be perfect for any weekend brunch!
Farmer’s Market Pork and Collard Green Hash
Collard Greens, washed and stems removed
2 Tbsp. Bacon Drippings (optional but worth it)
4 Cups of Chicken Stock (3 cups for pork roast, 1 cup reserved for greens)
Salt (enough to liberally coat the pork and 1 Tsp. for the Greens, more if you aren't using bacon drippings and 1 Tbsp for potatoes.)
Pepper (liberally coast the pork, and then you will need 1 Tsp. for the greens and 1 tsp for potatoes)
1 Onion, diced
1 Russet Potato (or more if you are serving more than two people), washed and diced
1 Tbsp, Olive Oil
1. Season both sides of the roast with salt and pepper and sear in a skillet on medium high heat for about 5 minutes per side. Transfer to a crock pot and cut two onions, peel 6 garlic cloves and add to the pot. Pour about 3 Cups of Chicken Stock and a little water until the roast is half covered and cook on high for 4 hours or low for 6 hours until the pork is cooked through. Shred when ready to serve.
2. In a large skillet add your bacon grease on medium heat. Add your greens along with salt and pepper and wilt down. As the greens start wilting add about 1/4 Cup of chicken stock at a time until the greens are tender and chicken stock has reduced. You may only need 3/4 Cup of stock depending on how many greens you have. Add more salt and pepper to taste if needed.
3. Heat oven to 375 degrees. In an iron skillet, add your olive oil on medium heat. Add your diced onions and start to cook for about two minutes. Add your diced potatoes along with salt and pepper and start to brown. Let the potatoes cook on the stove top for about 10 minutes. Turn off heat and transfer the potatoes to the oven to cook the rest of the way through about 15-20 minutes depending on the size of your dice.
4. Fry eggs over medium/low heat until white is done and yolk is still runny.
5. To serve, layer greens over the potatoes, then shredded pork, and top with a fried egg and drizzle with hot sauce if desired (highly recommended.)