Chef John's Colcannon Hash

26 Ratings
  • 5 Rating Star 21
  • 2 Rating Star 2
  • 3 Rating Star 2
  • 4 Rating Star 1
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This potato, spring onion and kale dish makes a beautiful and delicious base for poached eggs. You can even add leftover chopped corned beef.

By Chef John
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Ingredients

Directions

  • 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.

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  • 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.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving:
707.37 calories; 26 g protein; 83.56 g carbohydrates; 32.93 g fat; 240.26 mg cholesterol; 1481.72 mg sodium.Full Nutrition

Reviews (22)

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Most helpful positive review

mzbethany
04/08/2016
Well I had to work with what I had on hand. I had to use bacon which I diced small. I had to use a shallot instead of a green onion. The only kale I had was black kale so I chopped it and massaged it with EVOO. I also sprinkled the potatoes with salt pepper garlic powder and cayenne as they cooked. I topped it with cheddar cheese and a fried egg. This was so good that I can't wait to make it again. I realize that this isn't even close to the original recipe but without chef John I wouldn't have been inspired. If you don't have everything on hand...improvise!
Helpful
(7)

Most helpful critical review

Anonymous
03/14/2017
It was time consuming I used spinach instead of kale To greasy I will not make this again. I will say the flavor was good.
26 Ratings
  • 5 Rating Star 21
  • 2 Rating Star 2
  • 3 Rating Star 2
  • 4 Rating Star 1
Reviews:
Most Helpful Most Positive Least Positive Newest
mzbethany
04/08/2016
Well I had to work with what I had on hand. I had to use bacon which I diced small. I had to use a shallot instead of a green onion. The only kale I had was black kale so I chopped it and massaged it with EVOO. I also sprinkled the potatoes with salt pepper garlic powder and cayenne as they cooked. I topped it with cheddar cheese and a fried egg. This was so good that I can't wait to make it again. I realize that this isn't even close to the original recipe but without chef John I wouldn't have been inspired. If you don't have everything on hand...improvise!
Helpful
(7)
mek1959
11/07/2016
This is so unbelievably tasty you'll never make hash any other way! I made it with and without kale and it was a hit either way. Make sure you dice your own potato's yes it's a hassle but it makes a world of difference. Also make sure you rinse of the starch once you've diced them or it won't come out as well. Nice one Chef John!
Helpful
(6)
Kelly Anne
03/18/2017
Loved this! Different twist on hash with Kale but tasted so fresh & healthy! Hubby raved & said it was like ordering room service style:)
Helpful
(3)
Rosita
03/07/2017
I made this tonight and it was a smash hit. Filling and comforting as I made this for supper. I didn't have enough pancetta so I used uncured bacon to make enough to match the recipe. I also used olive oil instead of butter. I will definitely make this again.
Helpful
(2)
greenvillejets
09/02/2016
Delicious! I used pre-boiled and chilled yukon golds peels on. I only had a yellow onion so I subbed that for the green onion I doubled the quantity of kale and pre-cooked the chopped kale a bit. Otherwise I followed the recipe. Next time I will push the potato/kale mixture to the sides of the pan and lightly fry the eggs in the middle instead of dirtying another pan with poaching. Great with a glass of Reisling!
Helpful
(2)
St.PaulMom
05/08/2017
Chef John I always enjoy your recipes. This was tasty but I'd like to say that you should tweak the name of this dish because it's a bit deceiving! I say this because folks like me who are familiar with the traditional Irish potato dish known as Colcannon (which is potatoes that are boiled and mashed with cabbage ) will read your hash recipe and say "where's the cabbage?!" M y very Irish brother-in-law brings either Colcannon or Champ (potatoes boiled & mashed with leeks) every year for Thanksgiving! We especially adore the Colcannon so the title of this recipe intrigued me to check it out. It is a great brunch side dish as is. but I'm going to try it with cabbage next time instead of the kale. I think it will be equally tasty!
Helpful
(2)
uncledaisy
01/15/2017
I made this with leeks instead of spring onions (as Chef John suggested) and tossed in a few sliced mushrooms as well. Fantastic! The leeks give a much better flavor than just using yellow onions in typical home fries. Finished it off with smoked sea salt on the poached eggs.
Helpful
(2)
KarenL
12/02/2017
used salmon in place of bacon and it was still very yummy
Helpful
(1)
Lisa Gunning Paternoster
02/25/2018
I made this twice! Once with white potatoes and again with sweet potatoes using bacon both times. I really liked the sweet potato version and it is healthier too! I used 4 cups of kale the second time and it could have easily handled more - I will double the kale next time. I omitted the cheese on the healthy version too and I didn't miss it at all. Absolutely delish with eggs on top...and I can't wait to add in corned beef on my third go round.
Helpful
(1)
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