Colcannon: The Unexpected Star of My Midnight Snack Lineup

It’s odd how some of my best ideas happen after midnight, when the house is quiet and I’m just wandering between the fridge and the sink. Last night, I stumbled on a leftover pile of mashed potatoes, kale, a bit of scallion, and I thought—this doesn’t need to be just a side. It’s like these ingredients sing together when no one’s paying attention. The smell was sharp and earthy—kale’s bitterness mellowed out by the butter and the slight tang of the scallion—it’s the kind of comfort that sneaks up on you. No fancy ingredients, just stuff you probably have. That’s what makes it feel honest. Not trying to be chic, not trying to impress. Just real food, made with a little patience, turning into something I keep wanting to revisit. Honestly, I think I might be onto something.

Mashed Potato and Kale Hash

This dish combines reheated mashed potatoes with sautéed kale and scallions, cooked together until edges are crispy and flavors meld. The mixture is pan-fried to develop a golden crust, resulting in a hearty and slightly chewy texture with vibrant greens and tender potatoes.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups leftover mashed potatoes preferably chilled
• 1 cup kale stems removed, chopped
• 2 scallions scallions sliced thinly
• 2 tablespoons butter for sautéing
• 1 tablespoon olive oil
• to taste salt and pepper for seasoning

Equipment

• Skillet or cast-iron pan
• Spatula
• Knife
• Cutting board
• Stirring spoon

Method

 

1. Chop the kale into bite-sized pieces on a cutting board using a sharp knife. Slice the scallions thinly for garnish and flavor.
   2 cups leftover mashed potatoes
2. Heat the skillet over medium heat and add the butter and olive oil. Once melted and shimmering, add the chopped kale. Sauté for 3-4 minutes until the kale darkens in color and reduces slightly in volume.
   2 cups leftover mashed potatoes
3. Add the leftover mashed potatoes to the skillet with the sautéed kale. Press down gently with a spatula to spread evenly. Cook for about 5 minutes without stirring, allowing the bottom to brown and form a crispy crust.
   2 cups leftover mashed potatoes
4. Carefully flip the mixture using a spatula or divide it into smaller sections and flip each piece to brown the other side. Cook for an additional 4-5 minutes until the second side is golden brown and crispy edges form.
5. Sprinkle sliced scallions over the top, season with salt and pepper to taste, and cook for another minute just to meld flavors. Serve hot, with crispy edges and tender insides.
   2 cups leftover mashed potatoes

Notes

For extra flavor, add a dash of hot sauce or a sprinkle of cheese while cooking.

It’s funny—how some of the simplest flavors stay with me. Maybe because they’re honest, no pretenses. This isn’t some trendy mash—just good, straightforward food that feels… right, right now. Sometimes, that’s all I need to feel a little more grounded after a long day. Or awake at midnight, poking around the kitchen again, finding comfort in the familiar.