- 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)
- 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.
- 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.
By Laura Arnold
From “Instant One-Pot Meals: Southern Recipes for the Modern 7-in-1 Electric Pressure Cooker”
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!