Introduction & Inspiration
This Chef John’s Colcannon Hash is a vibrant, flavorful, and incredibly satisfying dish! It takes the classic elements of Colcannon – potatoes, greens, and alliums. And transforms them into a crispy, savory hash.
The inspiration for this recipe comes directly from Chef John’s innovative take on traditional Colcannon. I love how he combines the comfort of mashed potatoes with the textural excitement of a hash. It’s a brilliant way to use up leftover Colcannon.
Or, as in this case, to make a Colcannon-inspired dish from scratch with a focus on crispy textures. It’s a dish that’s perfect for breakfast, brunch, or even a light dinner.
This hash is a celebration of simple, wholesome ingredients. It’s a testament to the fact that you can create something truly extraordinary. With just a few key techniques.
Nostalgic Appeal (with a Crispy, Modern Edge)
Colcannon, in its traditional form, is a quintessential Irish comfort food. It evokes a sense of nostalgia and tradition. This hash takes those familiar flavors and gives them a modern twist.
The crispy, browned potatoes provide a textural contrast to the traditional creamy Colcannon. The pancetta (or bacon) adds a smoky, salty element. That elevates the dish to a whole new level.
It’s a way to enjoy the comforting flavors of Colcannon in a new and exciting way. It’s familiar, yet unexpected. It’s a dish that’s sure to become a new favorite.
This Colcannon Hash is perfect for sharing with friends and family. Or for enjoying as a hearty and flavorful meal on your own. It’s a celebration of Irish cuisine, with a modern edge.
Homemade Focus
I’m a firm believer in the power of homemade food, and this Colcannon Hash is a perfect example of why. Making your own hash allows you to control the ingredients, the texture, and the level of crispiness. It’s a rewarding culinary experience.
While you could technically use leftover mashed potatoes for this, starting with fresh potatoes and carefully browning them is key to achieving that perfect crispy texture. It’s all about building flavor and texture from the ground up.
This recipe is a testament to the fact that homemade doesn’t have to be complicated. It requires a bit of time and attention to detail. But the steps are relatively simple and straightforward.
It’s a recipe that I encourage everyone to try. It’s a great way to elevate your breakfast or brunch game. And to enjoy the deliciousness of homemade hash.
Flavor Goal
The flavor goal of this Chef John’s Colcannon Hash is to achieve a balance of savory, salty, slightly sweet, and subtly bitter notes. With a crispy, browned exterior and a tender interior.
The russet potatoes, when properly browned, develop a deep, nutty flavor and a satisfyingly crispy texture. The pancetta (or bacon) adds a smoky, salty element that complements the potatoes perfectly.
The green onions contribute a mild, sweet onion flavor. The kale adds a slightly bitter and earthy note, which balances the richness of the other ingredients. It’s all about the balance.
The Irish Cheddar cheese adds a sharp, savory flavor and a touch of creaminess. The cayenne pepper provides a subtle kick of heat. The fresh parsley adds a pop of freshness.
Ingredient Insights
Let’s take a closer look at the ingredients. First, we have russet potatoes, peeled and cut into 3/8-inch dice. Russets are ideal for hash.
Russets have a high starch content, which helps them to brown and crisp up beautifully. You can also use Yukon Gold potatoes. But the texture will be slightly different.
Vegetable oil is used for frying the potatoes and cooking the pancetta. Pancetta or bacon, diced, adds a smoky, salty flavor to the hash.
Kosher salt and freshly ground black pepper are used to season the potatoes and the hash. Unsalted butter adds richness and flavor to the potatoes and green onions.
Green onions, sliced, mostly white and lighter green parts, contribute a mild, sweet onion flavor. Baby kale, roughly chopped, adds a slightly bitter and earthy note.
Sharp Irish Cheddar cheese (or other sharp Cheddar), freshly grated, adds a savory, tangy flavor. Cayenne pepper provides a subtle kick of heat.
Finally, fresh flat-leaf parsley, chopped, adds a pop of freshness and color. And poached eggs (optional) are a classic and delicious topping for hash.
Essential Equipment
You’ll need a few key pieces of equipment:
A large skillet (preferably non-stick or cast iron) for cooking the potatoes, pancetta, and hash.
A sharp knife and cutting board for preparing the vegetables and pancetta/bacon.
A bowl for soaking the potatoes.
A slotted spoon for removing the pancetta from the skillet.
That’s it! This recipe is relatively simple in terms of equipment. The key is to have a good, large skillet that can distribute heat evenly and is large enough to hold all the ingredients.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
- 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)
These are the quantities provided in the original recipe.
Remember to use fresh, high-quality ingredients whenever possible.
Step-by-Step Instructions
Ready to make some delicious Chef John’s Colcannon Hash? Here’s a detailed, step-by-step guide:
1. Prepare the Potatoes:
Place the diced russet potatoes in a bowl of cold water.
Drain the potatoes. Rinse them again in a fresh bowl of cold water.
Continue rinsing the potatoes in fresh water until the potato starch has been removed and the water remains clear, about 3 rinsings. This step is crucial for removing excess starch.
Drain the potatoes well. This will help them to brown and crisp up properly.
2. Cook the Pancetta (or Bacon):
Heat the vegetable oil in a large skillet (preferably non-stick or cast iron) over medium heat.
Add the diced pancetta (or bacon) and cook, stirring occasionally, until crisp, about 5 minutes.
Remove the pancetta from the skillet with a slotted spoon and drain on a paper towel-lined plate. Reserve the rendered oil in the skillet.
3. Brown the Potatoes:
Increase the heat to medium-high. Add the drained potatoes to the skillet with the reserved oil.
Cook the potatoes in one even layer until the pieces are browned and crusted on the bottom. This will take several minutes; be patient and don’t stir them too frequently.
Stir the potatoes. Spread them in a single layer again and brown the other sides.
Repeat this process until the potatoes are golden brown on all sides, about 8 minutes total.
4. Add Onions, Butter, and Pancetta:
Add the butter and the chopped green onions to the skillet with the browned potatoes.
Cook and stir until the onions have softened and sweetened up a bit, 3 to 4 minutes.
Add the reserved cooked pancetta back to the skillet.
5. Add Kale and Cheese:
Stir in the chopped baby kale. Cook until the kale wilts, just a minute or two.
Add the grated Irish Cheddar cheese. Cook and stir briefly, just until the cheese is melted and distributed throughout the hash.
6. Serve:
Serve the Colcannon Hash immediately.
Top with a poached egg (optional), a pinch of cayenne pepper, and chopped fresh parsley. Enjoy!
Troubleshooting
Even with a well-tested recipe, things can sometimes go wrong. Here are a few potential issues:
Problem: The potatoes are sticking to the pan.
Solution: Make sure you’re using enough oil in the skillet. Also, make sure the skillet is hot enough before adding the potatoes. A non-stick or well-seasoned cast iron skillet is ideal for this recipe.
Problem: The potatoes are not browning.
Solution: Make sure you’ve rinsed the potatoes thoroughly to remove excess starch. Also, make sure you’re not overcrowding the pan. Cook the potatoes in a single layer, and don’t stir them too frequently.
Problem: The hash is too dry.
Solution: Add a bit more butter or oil to the skillet. You can also add a splash of chicken broth or water.
Problem: The hash is too bland.
Solution: Add more salt, pepper, or other seasonings to taste. You can also add a dash of hot sauce or a squeeze of lemon juice for extra flavor.
Problem: The kale is too bitter. Solution: Use baby kale, and make sure to only cook until wilted.
Tips and Variations
Here are some tips and variations:
Tip: For an even richer flavor, use duck fat or bacon fat instead of vegetable oil for cooking the potatoes.
Tip: If you don’t have fresh parsley, you can use 1 teaspoon of dried parsley.
Tip: To save time, you can use pre-cooked bacon or pancetta.
Variation: Add other vegetables to the hash, such as diced carrots, celery, or bell peppers.
Variation: Use different types of cheese, such as Gruyère, Swiss, or Parmesan.
Variation: Add cooked and crumbled sausage or chorizo to the hash for extra protein and flavor.
Variation: Omit the pancetta/bacon for a vegetarian version.
Variation: Top the hash with a fried egg instead of a poached egg. Or add some hollandaise.
Serving and Pairing Suggestions
This Colcannon Hash is a versatile dish:
Serving Suggestions:
Serve it hot, as a main course for breakfast, brunch, or a light dinner.
Serve it as a side dish with roasted meats, such as chicken, pork, or beef.
Serve it topped with a poached or fried egg.
Serve it with a side of toast or Irish soda bread.
Pairing Suggestions:
This hash pairs well with a variety of beverages.
A cup of coffee or tea (especially Irish breakfast tea).
A glass of orange juice or grapefruit juice.
A Bloody Mary or a Mimosa (for brunch).
A pint of Guinness stout or another dark beer.
A crisp white wine, such as Sauvignon Blanc.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (without the optional poached egg):
- Calories: Approximately 350-450
- Protein: 10-15 grams
- Fat: 20-30 grams (mostly from the pancetta/bacon, butter, and cheese)
- Carbohydrates: 30-40 grams
- Fiber: 4-6 grams
This is just an estimate. This Colcannon Hash is a good source of carbohydrates (from the potatoes) and provides some protein and fiber.
It’s also relatively high in fat and calories, due to the pancetta/bacon, butter, and cheese. You can reduce the fat content by using less pancetta/bacon and butter.
Overall, it’s a satisfying and flavorful dish that can be enjoyed as part of a balanced diet.
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Chef John’s Colcannon Hash
Description
This Chef John’s Colcannon Hash is a vibrant, flavorful, and incredibly satisfying dish! It takes the classic elements of Colcannon – potatoes, greens, and alliums
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)
Instructions
1. Prepare the Potatoes:
Place the diced russet potatoes in a bowl of cold water.
Drain the potatoes. Rinse them again in a fresh bowl of cold water.
Continue rinsing the potatoes in fresh water until the potato starch has been removed and the water remains clear, about 3 rinsings. This step is crucial for removing excess starch.
Drain the potatoes well. This will help them to brown and crisp up properly.
2. Cook the Pancetta (or Bacon):
Heat the vegetable oil in a large skillet (preferably non-stick or cast iron) over medium heat.
Add the diced pancetta (or bacon) and cook, stirring occasionally, until crisp, about 5 minutes.
Remove the pancetta from the skillet with a slotted spoon and drain on a paper towel-lined plate. Reserve the rendered oil in the skillet.
3. Brown the Potatoes:
Increase the heat to medium-high. Add the drained potatoes to the skillet with the reserved oil.
Cook the potatoes in one even layer until the pieces are browned and crusted on the bottom. This will take several minutes; be patient and don’t stir them too frequently.
Stir the potatoes. Spread them in a single layer again and brown the other sides.
Repeat this process until the potatoes are golden brown on all sides, about 8 minutes total.
4. Add Onions, Butter, and Pancetta:
Add the butter and the chopped green onions to the skillet with the browned potatoes.
Cook and stir until the onions have softened and sweetened up a bit, 3 to 4 minutes.
Add the reserved cooked pancetta back to the skillet.
5. Add Kale and Cheese:
Stir in the chopped baby kale. Cook until the kale wilts, just a minute or two.
Add the grated Irish Cheddar cheese. Cook and stir briefly, just until the cheese is melted and distributed throughout the hash.
6. Serve:
Serve the Colcannon Hash immediately.
Top with a poached egg (optional), a pinch of cayenne pepper, and chopped fresh parsley. Enjoy!
Recipe Summary and Q&A
Let’s recap this delicious Chef John’s Colcannon Hash journey! Summary is below.
Summary: This Chef John’s Colcannon Hash is a flavorful and satisfying dish made with crispy potatoes, pancetta (or bacon), green onions, kale, and Irish Cheddar cheese. It’s a unique twist on traditional Colcannon, perfect for breakfast, brunch, or a light dinner.
Q&A:
Q: Can I make this hash ahead of time?
A: You can prepare the components of the hash ahead of time (cook the pancetta, brown the potatoes, chop the vegetables). Store them separately in the refrigerator. Then, combine and finish cooking just before serving.
Q: Can I freeze this hash?
A: I don’t recommend freezing this hash, as the texture of the potatoes and kale may change upon thawing. It’s best enjoyed fresh.
Q: I’m allergic to dairy. Can I make this without cheese?
A: Yes, you can omit the Irish Cheddar cheese or use a dairy-free cheese alternative.
Q: I don’t have pancetta. What can I use instead?
A: You can use bacon instead of pancetta. Or you can omit it altogether for a vegetarian version.
Q: Can I use a different type of potato? A: Yes, you can.