26 Ratings
  • 5 Rating Star 21
  • 2 Rating Star 2
  • 3 Rating Star 2
  • 4 Rating Star 1

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

Advertisement

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.

    Ads will not print with your recipe
  • 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

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)

Read All Reviews

Most helpful positive review

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!
(7)

Most helpful critical review

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
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!
(7)
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!
(6)
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:)
(3)
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.
(2)
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!
(2)
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!
(2)
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.
(2)
12/02/2017
used salmon in place of bacon and it was still very yummy
(1)
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.
(1)