Asparagus-Pancetta Potato Hash

 This Spring breakfast hash recipe is made with a combination of sauteed asparagus, diced Yukon gold potatoes, pancetta and shallots then topped with an egg.

This Spring hash is made with a combination of sauteed asparagus, diced Yukon gold potatoes, pancetta and shallots then topped with an egg – fantastic!

 This Spring breakfast hash recipe is made with a combination of sauteed asparagus, diced Yukon gold potatoes, pancetta and shallots then topped with an egg.

The potatoes are so flavorful and the shallots get caramelized as they cook. I prefer my egg a little on the runny side, but you can cook them to your preference. This makes a wonderful breakfast or brunch ready in under thirty minutes.

 This Spring breakfast hash recipe is made with a combination of sauteed asparagus, diced Yukon gold potatoes, pancetta and shallots then topped with an egg.

 This Spring breakfast hash recipe is made with a combination of sauteed asparagus, diced Yukon gold potatoes, pancetta and shallots then topped with an egg. This Spring breakfast hash recipe is made with a combination of sauteed asparagus, diced Yukon gold potatoes, pancetta and shallots then topped with an egg. This Spring breakfast hash recipe is made with a combination of sauteed asparagus, diced Yukon gold potatoes, pancetta and shallots then topped with an egg.

Asparagus-Pancetta Potato Hash

Ingredients:

  • cooking spray
  • 2 oz diced pancetta
  • 1 pound 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

Directions:

  1. Heat a 12-inch 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.
  2. 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.
  3. 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.
  4. Meanwhile, cook the eggs as desired. Serve right away topped with egg.

Nutrition Information

Yield: 4 Servings, Serving Size: 3/4 cup hash, 1 egg

  • Amount Per Serving:
  • Smart Points: 6
  • Points +: 5
  • Calories: 217
  • Total Fat: 9g
  • Saturated Fat: 2g
  • Cholesterol: 196mg
  • Sodium: 531mg
  • Carbohydrates: 22g
  • Fiber: 4g
  • Sugar: 1g
  • Protein: 12g