Recipe Library
Asparagus-Pancetta Potato Hash
Golden Yukon gold potatoes and savory pancetta sizzle together with shallot until deeply caramelized, then asparagus joins for a tender crisp bite. Rich eggs crown the hash, delivering a hearty, satisfying plate.
- Total
- 30 min
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
Nutrition per Serving
- Calories
- 217
- Protein
- 12g
- Carbs
- 22g
- Fat
- 9g
- Fiber
- 4g
- Sugar
- 1g
- Sodium
- 531mg
Ingredients
- cooking spray
- 2 oz diced pancetta
- 16 oz Yukon gold potatoes (peeled and cut into a 1/2-inch dice)
- 1 large shallot (chopped)
- kosher salt and pepper, to taste
- 1/2 lb asparagus (tough ends trimmed and cut into 1/2-inch pieces)
- 4 large eggs
Instructions
- Heat a large nonstick or cast iron skillet over medium heat. Spray with cooking spray, add the pancetta and cook until golden; about 3 to 4 minutes. Using a slotted spoon, set aside on paper towels leaving the oil in the skillet.
- Add the potatoes and 1/2 teaspoon salt and pepper, and leave without stirring, 3 to 4 minutes until browned. Turn, add the shallots and cook until the potatoes are golden brown, and shallots are caramelized, stirring about 2 to 3 minutes.
- Add the asparagus, cover the skillet with lid or foil and cook for 8 to 10 minutes, or until tender crisp. Remove the lid, taste for salt and adjust if needed. Return pancetta to the skillet.
- Meanwhile, cook the eggs as desired. Serve right away topped with egg.