-
-
My review
Chef John's Colcannon Hash
57k
Chef John
"This potato, spring onion and kale dish makes a beautiful and delicious base for poached eggs. You can even add leftover chopped corned beef."
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 707Original recipe yields 2 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2226 Ratings
-
-
-
-
-
Most helpful positive review
4/8/2016
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...
Most helpful critical review
5/8/2017
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 ...
Most helpful
Most positive
Least positive
Newest
4/8/2016
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...
11/6/2016
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...
3/18/2017
Loved this ! Different twist on hash with Kale but tasted so fresh & healthy ! Hubby raved & said it was like ordering room service style :)
5/8/2017
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 ...
3/7/2017
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 use...
1/15/2017
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 onion...
9/1/2016
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 ...
2/24/2018
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 secon...