Chef John's Colcannon Hash

Chef John's Colcannon Hash

Chef John

"This potato, spring onion and kale dish makes a beautiful and delicious base for poached eggs. You can even add leftover chopped corned beef."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


40 m servings 707 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 707 kcal
  • 35%
  • Fat:
  • 32.9 g
  • 51%
  • Carbs:
  • 83.6g
  • 27%
  • Protein:
  • 26 g
  • 52%
  • Cholesterol:
  • 240 mg
  • 80%
  • Sodium:
  • 1482 mg
  • 59%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Read all reviews 3
Most helpful
Most positive
Least positive

Delicious! I used pre-boiled and chilled yukon golds, peels on. I only had a yellow onion, so I subbed that for the green onion, I doubled the quantity of kale and pre-cooked the chopped kale a ...

Well, I had to work with what I had on hand. I had to use bacon, which I diced small. I had to use a shallot instead of a green onion. The only kale I had was black kale, so I chopped it and...

I have to say I did make this with a few changes, but that's what Chef John is all about right, making the recipes he provides into yor own. I didn't do much differently just left out the pance...

Other stories that may interest you