Every year about this time, I try to do some kind of
culinary nod to St. Patrick’s Day, and this colcannon hash is the latest
example. I really loved how this came out, and it made a beautiful, and
delicious base for poached eggs, but there was one problem. Apparently, I
didn’t invent this.
I thought I did, as I do with almost all the new recipes I create,
but I figured I’d do a search anyway, just to confirm this assumption of
singular brilliance. So I did, and it quickly became apparent that many others
had the very same idea. Good for them.
I realize St. Patrick’s Day brunch isn’t really a thing, but
if it were, this would be perfect. Although, we might have some leftover corned
beef the day after, which would make this even more amazing; so maybe we should
forget St. Paddy’s Day breakfast, and turn this into a hearty, day-after hangover
cure instead. Either way, I really do hope you give this a try soon. Enjoy!
