Colcannon Hash � I Invented This, As Did Others Before Me

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!

Ingredients for 2 large portions:

1 tablespoon vegetable oil

2 ounces pancetta or bacon, diced

2 large russet potatoes, diced, rinsed, and well-drained

1 tsp salt, plus more to taste

freshly ground black pepper to taste

2 tablespoons unsalted butter

1 1/2 cup sliced green onions (mostly the white and lighter green parts)

2 large handfuls baby kale, roughly chopped

1/4 cup freshly grated sharp Irish cheddar cheese (or any sharp cheddar)

pinch of cayenne

2 tablespoons freshly chopped Italian parsley 
2 or 4 poached eggs, optional (actually, not optional)

Greek Lemon Chicken and Potatoes � Both Homers Would Love This

I don�t have the energy or courage to cater for a living, but if I did, this Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings. It�s a proven crowd-pleaser, simple to make, and easy on the wallet.

I had a whole chicken to use, but I really like to do this with all leg/thigh sections, which can roast longer, and that means even more caramelized goodness. If you do use a whole chicken, you can remove the breast sections from the roasting pan before the thighs, and cook the dark meat longer, but I couldn�t be bothered, and the results were delicious.

The extra potato crusting is an optional step, as is turning the drippings into a quick sauce, but both only take a few minutes, and really elevate the dish. Like I said at the end of the clip, this is something I could easily make once a week, and the leftovers are extremely picnic friendly. I hope you give this a try soon. Enjoy!

Ingredients for 4 Portions Greek Lemon Chicken and Potatoes:

1 whole chicken, about 4 pound, cut in sections,

OR 4 pounds chicken thighs bone-in, skin-on

3 russet potatoes, cut in quarters

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1 tsp dried rosemary

1 rounded tablespoon dried oregano

pinch of cayenne

6 cloves of garlic, finely minced

1/2 cup fresh lemon juice

1/2 cup olive oil

2/3 cup chicken broth for the pan, plus a splash to deglaze after roasting

fresh chopped oregano to garnish

Roast at 425 for about 45 minutes, or until the chicken is well browned and cooked through.