Chef John's Colcannon Hash recipe

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Ingredients

2 large russet potatoes, peeled and cut into 3/8-inch dice
1 tablespoon vegetable oil
2 ounces pancetta or bacon, diced
1 teaspoon kosher salt
freshly ground black pepper to taste
2 tablespoons unsalted butter
1 ½ cups sliced green onions, mostly white and lighter green parts
3 cups baby kale, roughly chopped
¼ cup freshly grated sharp Irish Cheddar cheese or other sharp Cheddar
1 pinch cayenne pepper
2 tablespoons chopped fresh flat-leaf parsley
2 poached eggs

Nutrition Info

707.4 calories
carbohydrate: 83.6 g
cholesterol: 240.3 mg
fat: 32.9 g
fiber: 9 g
protein: 26 g
saturatedFat: 14.3 g
servingSize: -
sodium: 1481.7 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place diced potatoes to a bowl of cold water. Drain. Rinse again in a fresh bowl of cold water. Continue rinsing in fresh water until potato starch has been removed and water remains clear, about 3 rinsings. Drain well.

  2. Heat oil in a skillet over medium heat. Add pancetta and cook and stir until crisp, about 5 minutes. Remove pancetta from skillet with a slotted spoon, drain. Reserve oil.

  3. Cook potatoes in reserved oil in skillet over medium-high heat. Brown in one even layer until pieces are browned and crusted on the bottom. Stir, spread potatoes in a single layer again and brown. Repeat until potatoes are golden brown on all sides, about 8 minutes. Add butter and chopped green onions, cook and stir until onions have sweetened and softened up a bit, 3 to 4 minutes. Add reserved pancetta. Stir in chopped kale and cook until kale wilts. Add grated cheese, cook and stir briefly.

  4. Serve topped with a poached egg. Sprinkle with a pinch of cayenne pepper and chopped parsley.

Recipe Yield

2 servings

Recipe Note

This potato, spring onion and kale dish makes a beautiful and delicious base for poached eggs. You can even add leftover chopped corned beef.

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