How to Make Chef John's Colcannon Hash - A Step-by-Step Guide

If you're looking for a delicious and hearty recipe to add to your collection, Chef John's Colcannon Hash is a must-try. This Irish-inspired dish is a twist on the classic colcannon, which is a beloved comfort food featuring mashed potatoes and kale or cabbage. Chef John has taken this traditional dish and turned it into a delightful and savory hash that is perfect for breakfast, brunch, or even dinner.

What sets this recipe apart is the combination of creamy mashed potatoes, crispy b...

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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 (Optional)

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Servings: 2
  • Yield: 2 servings

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

    707 cal.

    • Total Fat: 33g
    • Saturated Fat: 14g
    • Cholesterol: 240mg
    • Sodium: 1482mg
    • Total Carbohydrate: 84g
    • Dietary Fiber: 9g
    • Total Sugars: 5g
    • Protein: 26g
    • Vitamin C: 161mg
    • Calcium: 378mg
    • Iron: 8mg
    • Potassium: 2359mg