With all the flavors of traditional colcannon, this Colcannon Hash with Fried Eggs is deliciously simple and whips up in no time! It’s the perfect breakfast for dinner meal any night of the week.
I had this whole Irish thing planned for St. Patrick’s Day. Then, as I was standing there making this I realized that we were going to have potatoes and cabbage twice that week. I’m just happy the hubs didn’t complain. Not that he really complains, but he might have said something and it would have made me feel bad.
Then to top it off, he works for an Ireland based company and was almost CERTAIN to have boiled dinner for lunch at work. Sometimes, I create the menu with blinders on.
Thankfully, he didn’t have boiled dinner for lunch. I’m not sure what it was, but there was no corned beef to be had.
I am fully convinced that since this had fried eggs on top, he wasn’t going to complain. You see, we shy away from eggs. Yes, I know it’s supposedly a good fat, but when you fight hereditary cholesterol issues, any fat can be bad fat. Ergo, we don’t eat eggs often. But sometimes, ya just get a hankering for good egg. And that’s what happened with this recipe; I had a hankering for some fried eggs.
Why does this matter, you ask? Well, simply put, he doesn’t like repeat performances for dinner in the same week. In that, if I make a stir-fry for dinner this week, we can’t order Chinese food this weekend. If I make pizza one week, we can’t have it for dinner on Friday. If I have rice back to back two days in the row, then I WILL hear about it. And I feel bad. I like rice. No. I LOVE rice. I could eat it every day and not be bored. S, on the other hand, not so much. There’s almost always rice for lunch at his work. Poor guy. Yes, it’s a free lunch but sometimes free ain’t so great. Just sayin.
Not only was I craving a good fried egg, apparently, I was craving some buttered toast!! I ate – no DEVOURED – that toast! I had no idea I craved something so simple, but since 1) we don’t eat breakfast out often and 2) when we have a scramble which involves no bread what-so-ever that lead me to seriously crave buttered toast. I’m craving it now. Maybe with some cinnamon and sugar on top? YUM!
But that’s not this recipe. This is Colcannon Hash with Fried Eggs. This has potatoes, cabbage, onions and baby kale sautéed up; all the flavors of a traditional colcannon recipe. Just look at the colors in this recipe! And it’s oh so super simple. If you can fry stuff, then you’re golden! You can whip this up in no time at all.
Now, the eggs? You’re on your own for those babies. I have perfect the easy over flip that doesn’t require a spatula of any kind. Sunny side up? Forget about it! Have no desire to learn how to make those at all. Poached? Still working on those. I did better last time I made them, but S’s weren’t as runny as I had hoped.
Me? I’m as boring as they get; over hard or well done. I don’t want one speck of even a remotely not cooked through egg on my plate. It happens and I usually just choke that down, but runny? Oh no. Ain’t gonna happen! There’s not enough liquid on this planet to get me to choke THAT down. But, I’ve gone other this before.
I got a little fancy schmancy and garnished the dish with some finely diced baby kale. I love all these baby greens. They’re not as tough to eat as the older brothers, but still have that great flavor and all those nutrients you find in their more mature counter parts.
You can see the potato, the cabbage, and the kale all buried underneath that deliciously fried egg. It has a little crisp edge on it just like I like them. You can see the egg poking through because I usually stab the whites around the egg to make sure they’re cooked completely. That’s my trick. Probably not the best one, but it works for me.
And what also works for me is breakfast for dinner! Don’t you love it? You get to eat dishes like this one! Or waffles or omelets or whatever else strikes your fancy. BUT I hope this dish strikes your fancy and put it on the menu
What’s your St. Patrick’s Day recipe?
- 1 tablespoon butter
- 3 cups cubed potatoes
- 2 teaspoons salt
- 2 teaspoons fresh thyme
- 1/2 teaspoon black pepper
- 1 cup diced cabbage
- 1 cup chopped baby kale
- 1 cup diced onion
- 8 large eggs
- 2 tablespoons water
- Heat a large skillet over medium-high heat and add the butter. Once the butter has melted add the potatoes. Sprinkle them with the salt, thyme, and pepper then sauté 5 to 7 minutes or until they begin to soften but not cooked through. You want them to still have a slight crunch when you bite into one.
- Stir the onions and cabbage in with the potatoes and continue to sauté, stirring occasionally, until the onions are tender and the cabbage has softened.
- While the ingredients are sautéing, heat a small, non-stick skillet coated with cooking spray over medium-low heat and fry the eggs to your liking. (For me, that's a well done yolk. For the hubs, it's a runny yolk.)
- Once the cabbage and onions have softened, stir in the kale. Add the water, cover, and steam until the kale is softened; about 3 to 5 minutes.
- Divide the hash evenly between 4 plates. Top with two eggs apiece and serve with buttered Irish soda bread, or toast.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 328Total Fat 13gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 7gCholesterol 380mgSodium 1247mgCarbohydrates 37gFiber 5gSugar 6gProtein 18g