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!
Serves:
Ingredients
- 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
Instructions
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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.
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Add the potatoes and ½ teaspoon of salt and pepper; leave without stirring for about 3 to 4 minutes until browned, then turn.
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Add the shallots, and cook, stirring for about 2 to 3 minutes until the potatoes are golden brown, and shallots are caramelized.
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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.
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Meanwhile, cook the eggs as desired. Serve right away topped with egg.
Nutrition
- 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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