This two-stage pan-fried version of Irish colcannon combines buttery onions, cabbage that retains some of its crunch, and crispy caramelized potatoes. It calls for smashing the potatoes in the pan as they cook—they end up chunky, exposing the interior so as much of the surface as possible gets crispy. Butter adds flavor and creates the crisp texture; don’t be shocked by how much the potatoes absorb. Serve this as a side for corned beef, boiled ham, roasted chicken, or even steak. You can also make it the center of a meatless meal by spreading the finished hash in a baking pan and forming divots into which you crack an egg. Bake in a hot oven until the eggs are set.
Game plan: You can boil and cool the potatoes the day before you plan to make the hash. You can also make this 3 days ahead up to step 10 and refrigerate. Do the final browning just before serving.
Huw Thornton is a chef in Oakland, California.
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