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!
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!
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!
Loved this! Different twist on hash with Kale but tasted so fresh & healthy! Hubby raved & said it was like ordering room service style:)
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.
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.
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.
Delicious. I added jalapeno to it. Made it even better. Have made this over and over again and is even good when you cut some calories by taking out the cheese or using bacon grease only.
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!
