Best Colcannon Hash

Irish comfort food has always held a special place in my heart. There’s something about the combination of potatoes, butter, and greens that just feels right, especially on a chilly morning. But traditional colcannon can take a while to make, and let’s be honest, I don’t always have that kind of time before everyone needs to get out the door.

That’s why I started making this colcannon hash instead. It’s got all the flavors of classic colcannon – the creamy potatoes, the sharp cheddar, the earthy kale – but it comes together in one skillet. I crisp up some pancetta for a salty kick, throw in plenty of green onions, and top it all with a poached egg. The runny yolk mixes with everything and makes it even better.

Want a hearty breakfast that doesn’t require a ton of dishes? This is it. Craving something that feels fancy but isn’t fussy? Same. Plus, you can prep your potatoes and chop your greens the night before to make mornings even easier.

What Kind of Potatoes Should I Use?

For colcannon hash, you’ll want to use starchy potatoes like russets or Yukon golds, which crisp up nicely on the outside while staying fluffy inside. Russets are great if you want a crispier hash with more texture, while Yukon golds give you a buttery, creamy result that holds together a bit better. Either way, make sure your potatoes are diced into even pieces so they cook uniformly. If you’re short on time, you can even use leftover cooked potatoes from the night before – they’ll actually crisp up even better since they’ve had time to dry out a bit in the fridge.

Options for Substitutions

This hash is pretty forgiving, so feel free to make some swaps based on what you have:

• Pancetta: If you can’t find pancetta, regular bacon works great here. You can also use diced ham or even skip the meat entirely for a vegetarian version.
• Baby kale: Traditional colcannon uses cabbage, so that’s a perfect swap. You can also use regular kale (just remove the tough stems and chop it finely), spinach, or collard greens.
• Green onions: Regular yellow or white onions work fine – just dice them small and sauté them a bit longer until they’re soft. Leeks are also a nice option if you have them.
• Cheddar: Any melty cheese will do the trick here. Try gruyere, fontina, or even pepper jack if you want extra heat.
• Potatoes: Russets, Yukon golds, or red potatoes all work well. Just keep the peel on for extra texture and nutrients.
• Poached eggs: Not comfortable poaching? Fried eggs with runny yolks work just as well for that creamy finish.

Watch Out for These Mistakes While Cooking

The biggest mistake when making colcannon hash is not drying your potatoes thoroughly after rinsing – excess water will steam the potatoes instead of crisping them up, leaving you with mushy hash instead of those golden, crispy edges you’re after.

Another common error is overcrowding the pan with potatoes, which traps steam and prevents proper browning, so spread them out in a single layer and resist the urge to stir them constantly – let them sit for a few minutes to develop that nice crust.

Adding the kale too early is also a pitfall since it only needs about a minute to wilt, and overcooking it will turn it dark and bitter rather than bright and tender.

Finally, make sure your poached eggs are ready to go when the hash is done, because this dish is best served immediately while everything is still hot and the cheese is melty.

What to Serve With Colcannon Hash?

Colcannon hash is pretty hearty on its own with the poached eggs on top, but I love serving it alongside some thick-cut bacon or breakfast sausage links for an extra filling brunch. A side of sliced tomatoes or fresh fruit like berries or melon helps balance out the richness of the potatoes and cheese. If you’re making this for dinner instead of breakfast, it pairs really well with roasted chicken thighs or pan-seared pork chops. You could also serve it with a simple arugula salad dressed with lemon and olive oil to add some freshness to the plate.

Storage Instructions

Store: The hash itself keeps well in an airtight container in the fridge for up to 3 days. I’d recommend storing it without the poached eggs though, since those are best made fresh. Just reheat the hash and top with a freshly poached egg when you’re ready to eat.

Reheat: Warm up your leftover hash in a skillet over medium heat with a little butter or oil until it’s heated through and gets a bit crispy again. You can also microwave it for a quick option, but the skillet method really brings back that nice texture.

Make Ahead: You can prep the potatoes and chop all your veggies the night before to make morning cooking easier. Just store everything separately in the fridge, and you’ll cut your cooking time in half when you’re ready to make breakfast.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 650-750
• Protein: 22-27 g
• Fat: 36-42 g
• Carbohydrates: 55-65 g

Ingredients

For the hash:

• 3 potatoes (cut into 1/2-inch cubes)
• 1 tbsp vegetable oil
• 2 oz pancetta (I use Boar’s Head for best flavor)
• 1 tsp salt
• pepper
• 3 tbsp butter (I like Kerrygold unsalted for this)
• 1.5 cups green onions (sliced into 1/4-inch rounds)
• 3 cups baby kale
• 1/4 cup cheddar (freshly grated for better melting)
• 1/2 tsp garlic powder

For the assembly:

• 2 poached eggs
• 1 pinch cayenne pepper
• 2 tbsp parsley

Step 1: Prepare Ingredients and Start the Potatoes

• 3 potatoes
• 1 tbsp vegetable oil
• 2 oz pancetta

Rinse the potatoes in cold water until the water runs clear, then drain and pat dry with paper towels—this removes excess starch so they’ll crisp up beautifully rather than steam.

While the potatoes drain, slice the green onions into 1/4-inch rounds, grate the cheddar cheese, chop the parsley, and dice the pancetta into small pieces.

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat and add the diced pancetta, cooking for about 5 minutes until it’s crispy and has rendered its fat.

Remove the pancetta with a slotted spoon to a paper towel, leaving the flavorful oil in the pan.

Step 2: Build the Hash Base with Potatoes and Aromatics

• 3 tbsp butter
• 1.5 cups green onions
• 1/2 tsp garlic powder
• 1 tsp salt
• pepper

Add the drained potato cubes to the pancetta oil and cook for 8 minutes over medium-high heat, stirring occasionally, until they’re golden brown on the edges—this creates the crispy, flavorful foundation of the hash.

Once the potatoes are golden, reduce heat to medium and add the 3 tablespoons of butter along with the sliced green onions and 1/2 teaspoon of garlic powder, cooking for 3-4 minutes until fragrant and the green onions begin to soften.

I like using Kerrygold butter here because its rich, grassy flavor really complements the earthiness of the potatoes and kale.

Step 3: Finish the Hash with Kale and Cheese

• crispy pancetta from Step 1
• 3 cups baby kale
• 1/4 cup cheddar

Stir the crispy pancetta from Step 1 back into the potato mixture along with the 3 cups of baby kale, tossing constantly for 1-2 minutes until the kale wilts into the hash.

Once the kale is tender, remove from heat and fold in the freshly grated cheddar cheese, stirring until it melts and coats everything evenly—freshly grated cheese melts much more smoothly than pre-shredded varieties.

Season with salt and pepper to taste.

Step 4: Plate and Garnish

• hash from Step 3
• 2 poached eggs
• 1 pinch cayenne pepper
• 2 tbsp parsley

Divide the colcannon hash between two serving plates or bowls and top each portion with a poached egg.

Sprinkle with a pinch of cayenne pepper for a subtle kick and finish with fresh parsley.

The warm hash will cradle the poached egg perfectly, and you can break the yolk into the hash for added richness.

Best Colcannon Hash

Delicious Best Colcannon Hash recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 2 servings

Calories 700 kcal

Ingredients

  

For the hash::

• 3 potatoes (cut into 1/2-inch cubes)
• 1 tbsp vegetable oil
• 2 oz pancetta (I use Boar's Head for best flavor)
• 1 tsp salt
• pepper
• 3 tbsp butter (I like Kerrygold unsalted for this)
• 1.5 cups green onions (sliced into 1/4-inch rounds)
• 3 cups baby kale
• 1/4 cup cheddar (freshly grated for better melting)
• 1/2 tsp garlic powder

For the assembly::

• 2 poached eggs
• 1 pinch cayenne pepper
• 2 tbsp parsley

Instructions

 

• Rinse the potatoes in cold water until the water runs clear, then drain and pat dry with paper towels—this removes excess starch so they'll crisp up beautifully rather than steam. While the potatoes drain, slice the green onions into 1/4-inch rounds, grate the cheddar cheese, chop the parsley, and dice the pancetta into small pieces. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat and add the diced pancetta, cooking for about 5 minutes until it's crispy and has rendered its fat. Remove the pancetta with a slotted spoon to a paper towel, leaving the flavorful oil in the pan.
• Add the drained potato cubes to the pancetta oil and cook for 8 minutes over medium-high heat, stirring occasionally, until they're golden brown on the edges—this creates the crispy, flavorful foundation of the hash. Once the potatoes are golden, reduce heat to medium and add the 3 tablespoons of butter along with the sliced green onions and 1/2 teaspoon of garlic powder, cooking for 3-4 minutes until fragrant and the green onions begin to soften. I like using Kerrygold butter here because its rich, grassy flavor really complements the earthiness of the potatoes and kale.
• Stir the crispy pancetta from Step 1 back into the potato mixture along with the 3 cups of baby kale, tossing constantly for 1-2 minutes until the kale wilts into the hash. Once the kale is tender, remove from heat and fold in the freshly grated cheddar cheese, stirring until it melts and coats everything evenly—freshly grated cheese melts much more smoothly than pre-shredded varieties. Season with salt and pepper to taste.
• Divide the colcannon hash between two serving plates or bowls and top each portion with a poached egg. Sprinkle with a pinch of cayenne pepper for a subtle kick and finish with fresh parsley. The warm hash will cradle the poached egg perfectly, and you can break the yolk into the hash for added richness.