Chef Johns Colcannon Hash Recipes

CHEF JOHN'S COLCANNON

Chef John's Colcannon image

Colcannon is probably my favorite St. Patrick's Day recipe. It combines the lovely, spring-is-finally-here-greenness of kale and leeks with the always alluring comfort of buttery mashed potatoes.

Provided by Chef John

Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes

Time 35m

Yield 6

Number Of Ingredients 10

Ingredients

3 large russet potatoes, peeled and quartered
2 tablespoons butter at room temperature
4 ounces kale, trimmed and chopped
1 leek, light parts only, rinsed and chopped
1 bunch green onions, chopped, white and green parts separated
2 tablespoons butter at room temperature
salt and ground black pepper to taste
¼ cup heavy whipping cream
2 tablespoons butter, for serving
¼ cup green onions to garnish

Steps:

Boil potatoes in a large pot of salted water until tender, about 10 minutes. Drain and transfer potatoes to a large bowl. Add 2 tablespoons butter and lightly mash the potatoes.
Boil kale and leeks in a large pot of water until tender, 5 to 7 minutes. Drain and transfer kale and leeks to a blender. Add white parts of the green onions and 2 more tablespoons butter; blend until smooth, scraping down sides as needed, 1 to 3 minutes.
Stir pureed kale mixture into the bowl of potatoes and continue to mash. Season with salt and black pepper to taste. Add cream and stir until desired texture. Top with 2 tablespoons butter and green parts of the green onions.

Nutrition Facts : Calories 310 calories, Carbohydrate 39.6 g, Cholesterol 44.1 mg, Fat 15.6 g, Fiber 5.8 g, Protein 5.7 g, SaturatedFat 9.7 g, Sodium 140.3 mg, Sugar 3 g

CHEF JOHN'S COLCANNON HASH

Chef John's Colcannon Hash image

This potato, spring onion and kale dish makes a beautiful and delicious base for poached eggs. You can even add leftover chopped corned beef.

Provided by Chef John

Categories Breakfast Potatoes

Time 40m

Yield 2

Number Of Ingredients 12

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

Steps:

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.
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.
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.
Serve topped with a poached egg. Sprinkle with a pinch of cayenne pepper and chopped parsley.

Nutrition Facts : Calories 707.4 calories, Carbohydrate 83.6 g, Cholesterol 240.3 mg, Fat 32.9 g, Fiber 9 g, Protein 26 g, SaturatedFat 14.3 g, Sodium 1481.7 mg, Sugar 4.5 g

CHEF JOHN'S COLCANNON HASH

Chef John's Colcannon Hash image

This potato, spring onion and kale dish makes a beautiful and delicious base for poached eggs. You can even add leftover chopped corned beef.

Provided by Chef John

Categories Breakfast Potatoes

Time 40m

Yield 2

Number Of Ingredients 12

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

Steps:

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.
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.
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.
Serve topped with a poached egg. Sprinkle with a pinch of cayenne pepper and chopped parsley.

Nutrition Facts : Calories 707.4 calories, Carbohydrate 83.6 g, Cholesterol 240.3 mg, Fat 32.9 g, Fiber 9 g, Protein 26 g, SaturatedFat 14.3 g, Sodium 1481.7 mg, Sugar 4.5 g

CHEF JOHN'S COLCANNON HASH

Chef John's Colcannon Hash image

This potato, spring onion and kale dish makes a beautiful and delicious base for poached eggs. You can even add leftover chopped corned beef.

Provided by Chef John

Categories Breakfast Potatoes

Time 40m

Yield 2

Number Of Ingredients 12

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

Steps:

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.
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.
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.
Serve topped with a poached egg. Sprinkle with a pinch of cayenne pepper and chopped parsley.

Nutrition Facts : Calories 707.4 calories, Carbohydrate 83.6 g, Cholesterol 240.3 mg, Fat 32.9 g, Fiber 9 g, Protein 26 g, SaturatedFat 14.3 g, Sodium 1481.7 mg, Sugar 4.5 g

CHEF JOHN'S COLCANNON HASH

Chef John's Colcannon Hash image

This potato, spring onion and kale dish makes a beautiful and delicious base for poached eggs. You can even add leftover chopped corned beef.

Provided by Chef John

Categories Breakfast Potatoes

Time 40m

Yield 2

Number Of Ingredients 12

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

Steps:

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.
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.
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.
Serve topped with a poached egg. Sprinkle with a pinch of cayenne pepper and chopped parsley.

Nutrition Facts : Calories 707.4 calories, Carbohydrate 83.6 g, Cholesterol 240.3 mg, Fat 32.9 g, Fiber 9 g, Protein 26 g, SaturatedFat 14.3 g, Sodium 1481.7 mg, Sugar 4.5 g

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