Chef John's Colcannon Hash

4.7
(31)
25 Reviews
12 Photos

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

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on March 4, 2025
12
12
12
12
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
2
Yield:
2 servings
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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 (Optional)

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.

73 home cooks made it!

Nutrition Facts (per serving)

707 Calories
33g Fat
84g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 707
% Daily Value *
Total Fat 33g 42%
Saturated Fat 14g 72%
Cholesterol 240mg 80%
Sodium 1482mg 64%
Total Carbohydrate 84g 30%
Dietary Fiber 9g 32%
Total Sugars 5g
Protein 26g 52%
Vitamin C 161mg 179%
Calcium 378mg 29%
Iron 8mg 42%
Potassium 2359mg 50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.