Asparagus-Pancetta Potato Hash
Start your day on a flavorful note with this delightful Asparagus-Pancetta Potato Hash, crowned with a perfectly cooked egg. It’s a mouthwatering combination that's sure to please!
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Ingredients
- cooking spray
- 2 oz diced pancetta
- kosher salt and pepper to taste
- 1/2 pound asparagus
- 4 large eggs
- 16 oz Yukon gold potatoes
- 1 large shallot
Instructions
- 1
Begin by warming a sizable nonstick or cast iron skillet over medium heat. Lightly coat the surface with cooking spray, then introduce the pancetta. Sauté until it achieves a golden hue, which should take approximately 3 to 4 minutes. Once done, use a slotted spoon to transfer it to a plate lined with paper towels, leaving the rendered fat in the skillet.
- 2
Next, incorporate the potatoes along with 1/2 teaspoon of salt and pepper. Allow them to cook undisturbed for 3 to 4 minutes until they develop a nice browning. After that, turn the potatoes, add in the shallots, and continue cooking until the potatoes turn golden brown and the shallots become caramelized, stirring occasionally for about 2 to 3 minutes.
- 3
Introduce the asparagus to the skillet, then cover it with a lid or a piece of foil. Cook for 8 to 10 minutes, or until the asparagus is tender-crisp. Once finished, remove the cover, taste for seasoning, and adjust the salt if necessary. Finally, return the cooked pancetta to the skillet.
- 4
While the asparagus is cooking, prepare the eggs according to your preference. Serve the hash immediately, topped with the freshly cooked egg.
Nutrition Information
Notes & Tips
- Adapted from Smitten Kitchen