Colcannon Hash for St. Patrick’s Weekend! [RECIPE]
Good Morning Friends!
Or should I say, Top O’er the Mornin’ to ya! 🙂 Happy St. Patrick’s Weekend!! Ever since I was a little girl, St. Patrick’s Day was a big deal in my Irish family. I remember going to parades on the East Coast and donning green from head to toe. My friends and I would pinch and tease each other if we forgot to wear green. I’ve never been a drinker, but I am quite proud of my heritage and passing on my traditions to my daughter these days. One such tradition is wearing a tam hat on St. Patrick’s Day. I lost mine years and years ago, but thankfully I found it again on Amazon for $6!! Now my daughter is walking around the house wearing it with pride. It makes my heart swell. I wear a pin on my lapel to display my Irish pride.
This weekend we are diving into everything Irish from movies, to food, to music, to dancing. So stay tuned for many more delicious recipes this weekend! 🙂 As I sit here with my morning cup of tea, I am noshing on this savory, Colcannon Hash, and wow is it delicious!! You can use up leftover corned beef if you’d like, but I took a few shortcuts for this dish in true Noob Chef fashion:
- I used pre-sliced leeks (found in the frozen section of Trader Joe’s).
- I used pre-sliced and frozen hashbrowns
- I swapped out corned beef for streaky bacon because it was easier to track down.
Now, traditional colcannon is made with either kale or cabbage (or both!) in mashed potatoes. This breakfast version keeps true to it’s roots while spicing things up with lots of greens and a hint of chili pepper. I put in 1/4 head of cabbage, 1/2 bag of frozen spinach, 1 bag of leeks, 1 bundle of green onions, and 1/2 cup of chopped fresh parsley. Everything is so flavorful, herbaceous, and filling. Top this hash off with a poached egg or two, and you’re set for a perfect Irish brekkie! 🙂 Enjoy this recipe, my friends, and let me know what you think! Stay tuned for more St. Patrick’s Day recipes, have a wonderful Saturday, and as always, keep on cooking! ❤
- 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
- black pepper to taste
- 2 tablespoons unsalted butter
- 1 1/2 cup sliced green onions
- 3 cups baby kale or cabbage, chopped
- 1/4 cup Irish Cheddar cheese, or other sharp Cheddar cheese
- 1 pinch Cayenne pepper
- 2 tablespoons chopped parsley (for garnish)
- 2 poached eggs (optional)
- 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.