Since my diet went 21 years sans potatoes, I’ve had little experience cooking potatoes, in any form. Or eating them. Now I’ve probably had hash browns before, but they were not terribly memorable. Then on Christmas Day, in an adorable and much-appreciated effort to serve me an entirely vegan breakfast, my aunt made a delicious crop of hash browns. 

To balance out the heaviness, however, Rika and I always like to try and get some roughage on the menu. And for some reason, hash browns and collard greens struck us as a lovely combination. 

ingredients

• potatoes, Yukon Gold or Russet, 1 small-medium potato per person
• 1 bunch collard greens
• salt
• crushed red pepper flakes
• 1/2 tomato per person/potato
• 1-2 cups breadcrumbs (we used the mix from our Seitan’s Chicken)
• minced garlic

instrux

1. wash the potatoes, then grate them up (we like to keep the skins on, but peel if you must) into a large bowl
2. put in the breadcrumbs, red pepper flakes and garlic (as much as you want of each) and a few pinches of salt then mix with your hands. 
3. in the meantime, wash and shred the collards in to a large pot. cover with water and add a pinch of salt. cover the pot and bring water to a boil, then turn the heat down low and let simmer for 10 minutes.
4. spray oil in a large skillet and heat up for a minute or two, then add the potatoes. spread as evenly as you can and let cook for about 5 minutes, until the bottom starts to brown.
5. drain the collards when they’re done simmering and add to hash browns. use a wooden spoon to mix in. let them cook for another 3-5 minutes. 
6. add tomatoes on top. you can mix in, or leave on top and let the bottom brown. when the tomatoes are warmed through, you’re done!

MAKES: As much as you want!
CREDIT: Meghan Louttit, h/t to Chez Bettay and The PPK for the cooking tips.