Chef John's Colcannon Hash recipe
All Recipes Breakfast and Brunch Recipes Potatoes
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
Nutrition Info
- 707.4 caloriescarbohydrate: 83.6 gcholesterol: 240.3 mgfat: 32.9 gfiber: 9 gprotein: 26 gsaturatedFat: 14.3 gservingSize: -sodium: 1481.7 mgsugar: 4.5 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Colcannon Hash
Directions
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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.