Happy last week of 2014!  How was your holiday week?  Mine was pretty good despite the family stuff I had going on...lots of rest, too many sweets, and time spent with friends.  Thanks for all of the kind words and prayers that you sent to me, it really means so much...  This week is always hard because technically it's still the holidays, but we have to get back into our normal routines.   But at least we will have a mid-week break for New Year's to ease us back into reality.  Growing up we always had the same traditional New Year's Day dinner: pork of some sorts, collards, black-eyed peas, and cornbread.  And I of course still make it because superstitions or not, I don't want to risk it!  There are always leftovers with this kind of dinner and I have the best idea for a whole other meal. Farmer's Market Pork and Collard Green Hash is my new obsession for a seasonal hash and you have to make it!

When I went on the Maker's Route road trip, we stayed in the most adorable town called McMinnville in Oregon.  We ate breakfast at the same little cafe every morning and the first morning there we all partook in their Heritage Pork Hash, which consisted of tender pork, braised greens, a farm fresh egg, all over potatoes.  It was to die for.  I knew I had to make it when I got back.  So I made it...and realized that it's perfect for your weekend brunch at this time of year because after Thursday you are going to have leftover greens and pork if I had to guess.

I love the idea of this being served for a brunch option, but you could make this for dinner and I wouldn't hate you for it.  It's super easy because everything should already be cooked, but in case you just want to make it and don't have leftovers, I'll tell you how I made the pork and the greens too.

My farmer's market is covered in greens of all sorts right now, so if you prefer kale or mustard greens instead of collards, feel free to swap out!  This is a hearty breakfast that will warm your soul and is the kind of meal that I feel like my Great Aunt Blanche would have made growing up in Tennessee.  She was ninety and would roll around in an office chair in her kitchen and cook just about anything delicious smothered in bacon drippings!  She was pretty great and I know she would approve of this meal!

Ingredients:

• Pork Roast 
• 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, washed and diced
• 1 Tbsp, Olive Oil
• Fresh Eggs 
• Hot Sauce

Directions:

• 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.
• 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.
• 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.
• Fry one egg over medium/low heat until white is done and yolk is still runny.
• To serve, layer greens over the potatoes, some shredded pork, and then top with a fried egg and drizzle with hot sauce if desired.

*if you have your own way of cooking pork or greens, feel free to swap your recipe in,  the hash will still be amazing I'm sure!

This is my kind of breakfast y'all.  I hope you make this at some point this week and I hope your Monday has a smooth start as you might still be recovering from your Christmas hangover...which in that case you need this breakfast...

Oh, and do me a favor.  Make the last couple days of 2014 count...