Colcannon Recipe ✓ Chef John's Colcannon Hash

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

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

Cooking Directions

1. 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.
2. 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.
3. 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.
4. Serve topped with a poached egg. Sprinkle with a pinch of cayenne pepper and chopped parsley.

Nutrition Facts

• calories707.4
• carbohydrateContent83.6 g
• cholesterolContent240.3 mg
• fatContent32.9 g
• fiberContent9 g
• proteinContent26 g
• saturatedFatContent14.3 g
• sodiumContent1481.7 mg
• sugarContent4.5 g