Asparagus-Pancetta Potato Hash Recipe

Asparagus-Pancetta Potato Hash Recipe

How To Make Asparagus-Pancetta Potato Hash

Feeling lazy on a Saturday morning? This easy-to-prepare potato hash combined with asparagus, pancetta, shallot, and egg is perfect for breakfast in bed!

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • cooking spray
  • 2ozpancetta,diced
  • 16ozYukon gold potatoes,peeled, cut into a ½-inch dice
  • 1large shallot,chopped
  • kosher salt and pepper,to taste
  • ½lbasparagus,cut into ½-inch pieces, tough ends trimmed
  • 4large eggs


  1. Heat a large nonstick or cast-iron skillet over medium heat. Spray with cooking spray, add the pancetta and cook for about 3 to 4 minutes until golden. Using a slotted spoon, set aside on paper towels leaving the oil in the skillet.

  2. Add the potatoes and ½ teaspoon of salt and pepper; leave without stirring for about 3 to 4 minutes until browned, then turn.

  3. Add the shallots, and cook, stirring for about 2 to 3 minutes until the potatoes are golden brown, and shallots are caramelized.

  4. Add the asparagus, cover the skillet with lid or foil and cook for about 8 to 10 minutes, or until tender-crisp. Remove the lid, taste for salt, and adjust if needed. Return pancetta to the skillet.

  5. Meanwhile, cook the eggs as desired. Serve right away topped with egg.


  • Calories: 272.97kcal
  • Fat: 13.32g
  • Saturated Fat: 3.69g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 6.03g
  • Polyunsaturated Fat: 2.73g
  • Carbohydrates: 27.12g
  • Fiber: 4.52g
  • Sugar: 3.86g
  • Protein: 12.20g
  • Cholesterol: 195.36mg
  • Sodium: 601.12mg
  • Calcium: 66.97mg
  • Potassium: 766.03mg
  • Iron: 3.35mg
  • Vitamin A: 103.31µg
  • Vitamin C: 27.11mg
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