Sweet Potato and Collard Hash Recipe

Indulge in this southern style breakfast any day (or night) of the week.

From "Instant One-Pot Meals: Southern Recipes for the Modern 7-in-1 Electric Pressure Cooker"
December 2017

  • Sweet Potato
    Tender sweet potatoes and collards take this breakfast hash to another level of flavor.
    Photo by iStockPhoto/minadezhda
  • Book Cover
    "Instant One-Pot Meals" by Laura Arnold offers a variety of southern comfort food recipes that can be made quickly and simply in a 7-in-1 electric pressure cooker.
    Photo cover courtesy of The Countryman Press
  • Sweet Potato
  • Book Cover

Total Hands-On Time: 42 min

Preparation Time: 15 min

Cook Time: 27 min

Yield: 4 servings

Instant One-Pot Meals: Southern Recipes for the Modern 7-in-1 Electric Pressure Cooker (The Countryman Press, 2018), by Laura Arnold provides easy recipes using a 7-in-1 electric pressure cooker. Whether it’s Texas-Style Chili or Brown Sugar BBQ Ribs, you can whip up a southern meal fast no matter how busy your schedule! The following recipe is from Chapter 1, “Breakfast.”

You can make a classic breakfast hash Southern style using sweet potatoes and collards! The pressure cooker cooks the potatoes and collard greens until just tender in half the time of traditional methods, so indulge on a Sunday — or even a Tuesday!


• 2 tablespoons olive oil

• 1/2 red onion, finely diced

• 1 garlic clove, minced

• 2 medium sweet potatoes, peeled, small diced

• 1 small bunch collards, stemmed and roughly chopped

• 1/2 teaspoon smoked sweet paprika

• 1/4 teaspoon cayenne pepper

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1/2 cup water

• 4 large eggs

• 1/2 cup grated Parmesan, to serve (optional)


1. Heat the olive oil in the pressure cooker on the Sauté setting. Add the onion and garlic and cook until almost translucent, about 4 minutes. Add the sweet potatoes and cook until golden, about 5 minutes. Add the collards, in batches if necessary, and cook until wilted, about 5 minutes. Add the paprika, cayenne, salt, and pepper and cook an additional minute. Add the water, secure the lid, and cook on Manual with high pressure for 6 minutes. Use quick release and remove the lid.

2. Return the pressure cooker to Sauté to recrisp the outside of the potatoes and reduce any excess liquid, about 3 minutes. Form four wells in the potato mixture and drop the eggs into the wells. Cook the eggs until the whites are solid but the yolk is still runny, 3 to 4 minutes. Serve with Parmesan, if desired.

More from Instant One-Pot Meals:
Spice-Rubbed Roast Chicken Recipe
Homemade Hot Sauce Recipe

Recipe reprinted with permission from Instant One-Pot Meals, by Laura Arnold and published by The Countryman Press, © 2018.

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