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Asparagus-Pancetta Potato Hash

4.94 from 16 votes

Breakfast Asparagus-Pancetta and Potato Hash topped with an egg – delicious!

Prep Time: 10

Cook Time: 20

Total Time: 30

Yield: 4 Servings

Course: Breakfast, Brunch

Cuisine: American

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 pound 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.

Video

Notes

Adapted from Smitten Kitchen

Nutrition

Serving: 3/4 cup hash, 1 egg, Calories: 217kcal, Carbohydrates: 22g, Protein: 12g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 196mg, Sodium: 531mg, Fiber: 4g, Sugar: 1g

- WW Points: 2

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