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.