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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."
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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.

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  • 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.

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Read all reviews 5
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I made this with leeks instead of spring onions (as Chef John suggested) and tossed in a few sliced mushrooms as well. Fantastic! The leeks give a much better flavor than just using yellow onion...

This is so unbelievably tasty, you'll never make hash any other way! I made it with and without kale, and it was a hit either way. Make sure you dice your own potato's, yes it's a hassle, but it...

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...

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