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!