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Chef John's Colcannon Hash

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

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 1/2 cups sliced green onions, mostly white and lighter green parts
3 cups baby kale, roughly chopped
1/4 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 (optional)

Instructions :

Prep : 20M	Cook : 2M	Ready in : 40M

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.