Recipes

Chef John's Colcannon Hash

Name: Chef John's Colcannon Hash
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
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; 1.5 cups sliced green onions, mostly white and lighter green parts; 3 cups baby kale, roughly chopped; 0.25 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

4.7

(31)

25 Reviews

11 Photos

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

Recipe by Chef John

Published on March 3, 2016

11

Prep Time:

20 mins

Cook Time:

20 mins

Total Time:

40 mins

Servings:

2

Yield:

2 servings

Jump to Nutrition Facts

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)

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.
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 Facts (per serving)

707	Calories
33g	Fat
84g	Carbs
26g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 707
% Daily Value *
Total Fat 33g	42%
Saturated Fat 14g	72%
Cholesterol 240mg	80%
Sodium 1482mg	64%
Total Carbohydrate 84g	30%
Dietary Fiber 9g	32%
Total Sugars 5g
Protein 26g
Vitamin C 161mg	805%
Calcium 378mg	29%
Iron 8mg	42%
Potassium 2359mg	50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.