Every yr nearly this time, I try to produce roughly form of culinary nod to St. Patrick’s Day, too this colcannon hash is the latest example. I truly loved how this came out, too it made a beautiful, too delicious base of operations for poached eggs, but at that spot was 1 problem. Apparently, I didn’t invent this.
I sentiment I did, every bit I produce amongst almost all the novel recipes I create, but I figured I’d produce a search anyway, merely to confirm this supposition of singular brilliance. So I did, too it rapidly became apparent that many others had the really same idea. Good for them.
I realize St. Patrick’s Day brunch isn’t truly a thing, but if it were, this would hold upward perfect. Although, nosotros powerfulness convey roughly leftover corned beef the twenty-four hours after, which would brand this fifty-fifty to a greater extent than amazing; too hence perhaps nosotros should forget St. Paddy’s Day breakfast, too plough this into a hearty, day-after hangover cure instead. Either way, I truly produce promise you lot give this a try soon. Enjoy!
Ingredients for two large portions:
1 tablespoon vegetable oil
2 ounces pancetta or bacon, diced
2 large russet potatoes, diced, rinsed, too well-drained
1 tsp salt, addition to a greater extent than to taste
freshly solid soil dark pepper to taste
2 tablespoons unsalted butter
1 1/2 loving cup sliced light-green onions (mostly the white too lighter light-green parts)