Colcannon Hash – I Invented This, As Did Others Before Me

Every year about this time, I try to do some kind of culinary nod to St. Patrick’s Day, and this colcannon hash is the latest example. I really loved how this came out, and it made a beautiful, and delicious base for poached eggs, but there was one problem. Apparently, I didn’t invent this.

I thought I did, as I do with almost all the new recipes I create, but I figured I’d do a search anyway, just to confirm this assumption of singular brilliance. So I did, and it quickly became apparent that many others had the very same idea. Good for them.

I realize St. Patrick’s Day brunch isn’t really a thing, but if it were, this would be perfect. Although, we might have some leftover corned beef the day after, which would make this even more amazing; so maybe we should forget St. Paddy’s Day breakfast, and turn this into a hearty, day-after hangover cure instead. Either way, I really do hope you give this a try soon. Enjoy!

Ingredients for 2 large portions:

1 tablespoon vegetable oil

2 ounces pancetta or bacon, diced

2 large russet potatoes, diced, rinsed, and well-drained

1 tsp salt, plus more to taste

freshly ground black pepper to taste

2 tablespoons unsalted butter

1 1/2 cup sliced green onions (mostly the white and lighter green parts)

2 large handfuls baby kale, roughly chopped

1/4 cup freshly grated sharp Irish cheddar cheese (or any sharp cheddar)

pinch of cayenne

2 tablespoons freshly chopped Italian parsley 
2 or 4 poached eggs, optional (actually, not optional)