Chef John’s Colcannon Hash

Introduction & Inspiration: A Pickle-Kissed Breakfast Hash

Hash is a dish that’s all about using up leftovers in a creative and delicious way. It’s typically made with cooked potatoes, meat, and vegetables, all fried together in a skillet until crispy and flavorful. Colcannon Hash takes this concept and gives it an Irish twist, using the ingredients of Colcannon as its base.

My inspiration for this adapted Colcannon Hash comes from a love of both Colcannon and breakfast hashes. I wanted to combine the comforting flavors of Colcannon with the satisfying heartiness of a hash, and, of course, add a touch of pickle-y goodness to make it even more special.

This recipe isn’t about simply throwing some pickles into a hash. Instead, we’ll be exploring subtle and creative ways to incorporate pickle-inspired elements that complement the other flavors, creating a dish that’s both familiar and surprisingly delightful.

We’ll be focusing on techniques that infuse the hash with a hint of pickle flavor and serving suggestions that provide that satisfying pickle crunch, creating a breakfast (or anytime!) dish that’s sure to become a new favorite.

Nostalgic Appeal: Comfort Food, Reimagined

Colcannon, as we’ve discussed in previous recipes, is a dish that often evokes feelings of warmth, comfort, and nostalgia. It’s a taste of Ireland, a reminder of simple, home-cooked meals.

Hash, too, has a nostalgic appeal. It’s a dish that’s often associated with diners, breakfast joints, and hearty, satisfying meals. It’s a classic for a reason – it’s simple, delicious, and endlessly customizable.

Combining these two elements – Colcannon and hash – creates a dish that’s doubly comforting and nostalgic. And adding our “pickle twist” elevates it even further, adding a layer of intrigue and excitement.

It’s about taking familiar flavors and textures and presenting them in a new and interesting way, creating new memories while honoring the old.

Homemade Focus: From Scratch Satisfaction

While you could certainly use leftover mashed potatoes to make a quick hash, there’s something incredibly satisfying about making this Colcannon Hash from scratch.

This homemade Colcannon Hash recipe (with our pickle twist!) is all about using fresh, high-quality ingredients and building the flavors from the ground up.

It’s a departure from shortcuts and pre-made ingredients. It’s about embracing the process of cooking, connecting with the ingredients, and creating something truly special in your own kitchen.

And the result? A hash that’s bursting with flavor and texture, far superior to anything you could get from a can or a diner. It is about appreciating simple ingredients.

Flavor Goal: Savory, Crispy, Creamy, and Tangy

The flavor goal of this adapted Colcannon Hash is a complex and harmonious blend of savory, crispy, creamy, and subtly tangy notes. We want the potatoes to be crispy on the outside and fluffy on the inside, complemented by the salty pancetta (or bacon), the sweet onions, and the earthy kale.

The traditional Colcannon base provides a comforting and familiar flavor, while our carefully chosen pickle elements add a bright, contrasting acidity that cuts through the richness and adds a new layer of complexity.

We’re not aiming for an overwhelmingly “pickle-y” hash. Instead, we’re looking for a subtle, nuanced flavor that enhances the other ingredients without dominating them.

It’s a delicate balance, a culinary tightrope walk, but when achieved, the result is a hash that’s both comforting and surprisingly refreshing, perfect for any time of day.

Ingredient Insights: Building Flavor, Layer by Layer

Let’s break down the ingredients, highlighting both the traditional elements and our pickle-inspired additions. This is where we build our layers of flavor and texture.

Russet Potatoes: The foundation of our hash. Russets have a high starch content, which makes them ideal for achieving that crispy exterior and fluffy interior. We’ll be dicing them small for even cooking.

Vegetable Oil: For frying the potatoes and cooking the pancetta.

Pancetta or Bacon: Adds a salty, smoky flavor and a crispy texture to the hash. Pancetta is an Italian cured pork belly, similar to bacon but unsmoked.

Kosher Salt & Freshly Ground Black Pepper: Essential seasonings that enhance the other flavors.

Unsalted Butter: Adds richness and flavor to the hash.

Green Onions (Scallions): Provide a mild onion flavor and a pop of fresh, green color. We’ll be using mostly the white and lighter green parts for cooking, and reserving some of the green parts for garnish.

Baby Kale: Adds a slightly earthy and slightly bitter flavor that complements the potatoes. We’ll be roughly chopping it.

Sharp Irish Cheddar Cheese (or other Sharp Cheddar): Adds a sharp, savory flavor and a creamy texture when it melts into the hash.

Cayenne Pepper: A pinch of cayenne adds a subtle warmth to the hash (optional).

Fresh Flat-Leaf Parsley: Adds a fresh, herbaceous note to the hash.

Poached Eggs (Optional): A classic topping for hash, adding richness and a runny yolk that coats the other ingredients.

Pickle-Brined Green Onion Garnish (NEW!): We’ll take a portion of our chopped green onion tops and give them a quick soak in dill pickle brine before using them as a garnish. This will add a subtle, tangy pop of flavor to the finished dish.

Dill Pickle Relish (NEW! – Optional Serving Suggestion): Serving a flavorful dill pickle relish alongside the Colcannon Hash is a fantastic way to add that pickle element.

Dill Pickle Spears (NEW! Accompaniment): Of course, serving with pickle spears is a great choice.

Essential Equipment

You don’t need a lot of fancy equipment to make this Colcannon Hash. Just a few basic kitchen tools will do:

Large Skillet (preferably cast iron): For cooking the potatoes, pancetta, and vegetables. A cast-iron skillet is ideal because it retains heat well and creates a nice crispy crust on the potatoes.

Cutting Board and Knife: For chopping the vegetables and herbs.

Measuring Cups and Spoons: For accurate measurement of the ingredients.

Large Bowl: For rinsing the potatoes.

Slotted Spoon: For removing the pancetta from the skillet.

Small Bowl (for brining): If you’re making the pickle-brined green onion garnish.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements, including our pickle-inspired modifications:

• 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, with some green tops reserved.
• 2 tablespoons dill pickle brine
• 3 cups baby kale, roughly chopped
• ¼ cup freshly grated sharp Irish Cheddar cheese or other sharp Cheddar
• 1 pinch cayenne pepper (optional)
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 poached eggs (Optional)
• Dill Pickle Spears for serving

For the Optional Dill Pickle Relish (Serving Suggestion):

• ½ cup finely chopped dill pickles
• 2 tablespoons finely chopped red onion
• 1 tablespoon chopped fresh dill
• 1 tablespoon pickle juice
• ½ teaspoon Dijon mustard
• Pinch of black pepper

Step-by-Step Instructions

Let’s get cooking! I’ll guide you through each step, incorporating our pickle-inspired modifications.

Step 1: Prepare the Pickle-Brined Garnish (Optional, but Recommended). Take about half of your reserved chopped green onion tops and place them in a small bowl. Pour the dill pickle brine over them. Let them sit at room temperature while you prepare the rest of the dish. This will give them a subtle pickle flavor.

Step 2: Rinse the Potatoes. Place the diced potatoes in a large bowl of cold water. Drain the water. Rinse the potatoes again in a fresh bowl of cold water. Continue rinsing in fresh water until the potato starch has been removed and the water remains clear, about 3 rinsings. This removes excess starch, which helps to create crispy potatoes.

Step 3: Drain the Potatoes. Drain the potatoes well after the final rinse.

Step 4: Cook the Pancetta (or Bacon). Heat the vegetable oil in a large skillet (preferably cast iron) over medium heat. Add the diced pancetta (or bacon) and cook, stirring occasionally, until crisp, about 5 minutes.

Step 5: Remove Pancetta. Remove the crispy pancetta from the skillet with a slotted spoon and drain on paper towels. Reserve the rendered fat in the skillet.

Step 6: Cook the Potatoes. Increase the heat to medium-high. Add the drained potatoes to the skillet with the reserved pancetta fat. Cook the potatoes in one even layer, without stirring, until they are browned and crusted on the bottom.

Step 7: Continue Cooking Potatoes. Stir the potatoes and spread them in a single layer again. Continue to cook, stirring and spreading occasionally, until the potatoes are golden brown on all sides, about 8 minutes total.

Step 8: Add Butter and Onions. Add the butter and the sliced green onions (the white and lighter green parts) to the skillet with the potatoes. Cook, stirring occasionally, until the onions have softened and sweetened a bit, 3 to 4 minutes.

Step 9: Return Pancetta and Add Kale. Return the cooked pancetta to the skillet. Stir in the chopped baby kale and cook until the kale wilts, about 1-2 minutes.

Step 10: Add Cheese. Add the grated Cheddar cheese to the skillet and cook, stirring briefly, just until the cheese is melted and distributed throughout the hash.

Step 11: Season. Season the hash with salt, black pepper, and a pinch of cayenne pepper (if using). Stir in the chopped parsley.

Step 12: Serve. Serve the Colcannon Hash immediately.

Step 13: Top with Poached Eggs (Optional). If desired, top each serving with a poached egg.

Step 14: Garnish and Enjoy! Garnish with the drained, pickle-brined green onion tops and the reserved, un-brined green onion tops.

Step 15: Make the Optional Dill Pickle Relish (While Potatoes Cook). While the potatoes are cooking, combine all the relish ingredients (finely chopped dill pickles, red onion, fresh dill, pickle juice, Dijon mustard, and black pepper) in a small bowl. Stir well to combine. Serve alongside hash.

Troubleshooting

Here’s how to fix some potential problems:

Problem: Potatoes are sticking to the skillet. Solution: Make sure you’re using enough oil and that the skillet is hot enough before adding the potatoes. A well-seasoned cast-iron skillet is ideal for preventing sticking.

Problem: Potatoes are soggy. Solution: Make sure to rinse the potatoes thoroughly to remove excess starch. Also, don’t overcrowd the skillet – cook the potatoes in batches if necessary.

Problem: Hash lacks flavor. Ensure all ingredients have been added, and adjust seasoning.

Problem: Kale is too bitter. Ensure it is properly cooked.

Tips and Variations

Here are some extra tips and creative variations to customize your Colcannon Hash:

Tip 1: Use Leftover Mashed Potatoes. If you have leftover mashed potatoes (even Colcannon!), you can use them to make this hash. Just skip the potato cooking step and add the mashed potatoes to the skillet along with the onions and kale.

Tip 2: Use Different Greens. You can substitute other greens for the baby kale, such as spinach, Swiss chard, or collard greens.

Tip 3: Add Other Vegetables. Feel free to add other diced vegetables, such as carrots, celery, or bell peppers.

Variation 1: Spicy Colcannon Hash. Add a pinch of red pepper flakes or a finely chopped jalapeño to the hash for a spicy kick.

Variation 2: Cheesy Colcannon Hash. Add more cheese, or use a different type of cheese, such as Gruyère or Monterey Jack.

Variation 3: Add Sausage: Add some cooked sausage for extra protein.

Variation 4: Add corned beef.

Serving and Pairing Suggestions

This adapted Colcannon Hash is a versatile dish that can be enjoyed for breakfast, brunch, or a light dinner:

Serving Suggestion 1: Breakfast Classic. Serve it with poached eggs, fried eggs, or scrambled eggs for a hearty and satisfying breakfast.

Serving Suggestion 2: Brunch Delight. A perfect addition to a brunch spread, alongside other breakfast favorites.

Serving Suggestion 3: Light Dinner. Serve it as a light dinner with a side salad.

Serving Suggestion 4: Don’t Forget the Pickles! The pickle-brined green onion garnish and the optional dill pickle relish are key to the “pickle twist” experience! Serve with dill pickle spears.

Pairing Suggestion 1: Eggs. The classic pairing! The runny yolk of a poached or fried egg complements the hash beautifully.

Pairing Suggestion 2: Toast or Biscuits. Serve with toast or biscuits for sopping up any leftover egg yolk or hash juices.

Pairing Suggestion 3: Hot Sauce. A dash of your favorite hot sauce adds a nice kick.

Pairing Suggestion 4: Coffee or Tea. A warm beverage is the perfect accompaniment to this comforting hash.

Nutritional Information

This is a fairly hearty meal.

• Calories: 300-400 per serving (depending on portion size and ingredients, and if eggs are added)
• Fat: 15-25g
• Saturated Fat: 5-10g
• Sodium: Variable, depending on the pancetta/bacon and added salt
• Carbohydrates: 30-40g
• Fiber: 4-6g
• Protein: 10-15g (more if eggs are added)

These are estimates, and actual values will vary depending on the specific ingredients and quantities used. It’s a good source of carbohydrates and potassium from the potatoes, and vitamins and minerals from the kale and other vegetables.

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Recipe Summary and Q&A

Let’s wrap up with a concise summary and answers to some frequently asked questions:

Summary: We rinse and cook diced potatoes until crispy. We cook pancetta (or bacon) until crisp, then sauté green onions in the same skillet. We combine the potatoes, pancetta, kale, and cheese, and season with salt, pepper, and cayenne (optional). We serve the hash with poached eggs (optional) and garnish with pickle-brined green onion tops and regular green onion tops, with an optional dill pickle relish on the side.

Q&A:

Q: Can I use a different type of potato? A: Russet potatoes are ideal for their crispy exterior and fluffy interior, but you can also use Yukon Gold potatoes for a creamier result.

Q: Can I make this ahead of time? A: You can prepare the components of the hash (cook the potatoes, cook the pancetta, chop the vegetables) ahead of time and store them separately in the refrigerator. Then, assemble and cook the hash just before serving.

Q: How long will leftovers last? A: Leftover Colcannon Hash can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or in the microwave.

Q: I don’t have pancetta. What can I use instead? A: Bacon is a great substitute for pancetta. You could also use diced ham.

Q: I don’t like kale. Can I use a different green? A: Yes, you can substitute spinach, Swiss chard, or collard greens for the kale.