Asparagus & Pancetta Hash
This simple recipe makes an excellent savoury brunch dish served with eggs, or it can be a simple side dish for lunch and dinner with fish or chicken. Deb of Smitten Kitchen (where this recipe comes from) also suggests goat cheese as an optional topping—the sky’s the limit!
Author: Adapted from Smitten Kitchen
Recipe type: Breakfast, Brunch, Side Dish
Makes: 4 servings
- ¼ lb (115 g) pancetta, cut into ¼” (0.5 cm) dice
- 1 lb (454 g) Yukon Gold or other waxy potato, cleaned and scrubbed well, cut into ½” (1 cm) dice
- Salt and pepper, to taste
- 1 small onion, chopped
- ½ bunch asparagus, trimmed and cut into 1” (2.5 cm) segments (about 8 oz/225 g)
- Green onion or chives, chopped (optional, for garnish)
- Heat a cast iron skillet over medium heat. Add in pancetta. Cook, stirring frequently, until the pancetta becomes brown and crispy, about 10 minutes. Remove from pan with a slotted spoon, leaving as much fat in the pan as possible. Set pancetta aside.
- Add in potatoes and spread in a single layer as much as possible. Season with salt and pepper, and wait for a few minutes before flipping and stirring. (If you need to scrape the potato off the pan, then it’s too early.) Continue to let the potatoes brown for a few minutes before stirring until they are about ¾ of the way done, about 15 minutes.
- Add in onion and cook, stirring, for about 5 minutes. Stir in asparagus and cook, covered, until asparagus is tender-crisp, about 3-8 minutes. Stir in pancetta.
- Remove from heat and garnish with green onion or chives (if using). Serve warm with optional toppings.