Batch Cook Hash

This delicious recipe is part of my FREE #BatchCookChallenge. 7 days full of nourishing recipes, community, prizes, and totally easy challenges to get you into your kitchen and feeling amazing. Join us here.

Batch Cook Hash
Servings: 1

¼ onion, sliced thinly
1 c. leftover batch-cooked veggies (i.e. from One-Pan Chicken)
4 leaves of leafy greens, torn into bite-sized pieces (i.e. kale, chard, handful spinach, etc.)
1-2 pasture-raised eggs, depending on hunger level
2 tbsp. coconut oil, divided
Sea salt/pepper


  1. Heat a medium skillet over medium heat until hot. Add 1 tbsp. coconut oil to heat through, then add onions and pinch of salt. Stir until onions are coated, cooking for about 3 minutes.
  2. Add greens and pinch of salt, use tongs to stir and coat with oil, then cover to allow to steam, cooking for another 2-3 minutes. Once greens start to wilt, add batch-cooked veggies to heat through (if using spinach, add batch-cooked veggies and spinach to the pan at the same). Once greens are fully cooked and all veggies heated through, transfer to bowl and set aside.
  3. In same pan, heat remaining 1 tbsp. coconut oil on high heat. Add 2 eggs to pan and cook the way you like them (I love over easy #yolkporn).
  4. Top veggies with eggs and enjoy immediately.