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Chef John's Colcannon Hash

Chef John's Colcannon Hash

Cost $5, save $10

Source: Recommended by CookPal

  • 20 Min
  • 2 Servings
  • $5

INGREDIENTS

  • Vegetables

    • 🥔 2 large russet potatoes, peeled and cut into 3/8-inch dice
    • 🧅 1 ½ cups sliced green onions, mostly white and lighter green parts
    • 3 cups baby kale, roughly chopped

  • Meat

    • 🥓 2 ounces pancetta or bacon, diced

  • Dairy

    • 🧀 ¼ cup freshly grated sharp Irish Cheddar cheese or other sharp Cheddar
    • 2 tablespoons unsalted butter

  • Seasoning

    • 🧂 1 teaspoon kosher salt
    • freshly ground black pepper to taste
    • 1 pinch cayenne pepper
    • 2 tablespoons chopped fresh flat-leaf parsley

  • Other

    • 🥚 2 poached eggs (Optional)
    • 1 tablespoon vegetable oil

STEPS

1

Place diced potatoes in a bowl of cold water. Drain. Rinse again in fresh water until potato starch has been removed and water remains clear, about 3 rinsings. Drain well.

2

Heat oil in a skillet over medium heat. Add pancetta and cook and stir until crisp, about 5 minutes. Remove pancetta with a slotted spoon; drain and reserve oil.

3

Cook potatoes in reserved oil in skillet over medium-high heat. Spread in one layer and brown until crusted on one side. Stir; spread again, and repeat until golden brown on all sides, about 8 minutes.

4

Add butter and chopped green onions; cook and stir until onions soften, 3 to 4 minutes. Add reserved pancetta. Stir in chopped kale and cook until the kale wilts.

5

Add grated cheese; cook and stir briefly. Serve topped with a poached egg, cayenne pepper, and chopped parsley.

NUTRIENTS

Per 1 serving

🔥

707

Calories

  • 26
    Protein
  • 84
    Carbs
  • 33
    Fats

💡 Rinsing potatoes multiple times removes excess starch and helps achieve a crisp texture.If pancetta or bacon is unavailable, use alternatives like diced ham or smoked turkey.Top with additional cheese or hot sauce for extra flavor.