4.9 from 32 votes
Asparagus-Pancetta Potato Hash
Breakfast Asparagus-Pancetta and Potato Hash topped with an egg – delicious!
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Servings
Calories:
217 kcal
Course:
Breakfast, Brunch
Cuisine:
American
Ingredients
- cooking spray
- 2 oz pancetta diced
- 16 oz potato peeled and cut into a 1/2-inch dice, Yukon gold variety
- 1 shallot chopped, large
- salt kosher salt, to taste
- black pepper kosher salt, to taste
- 1/2 pound asparagus (tough ends trimmed and cut into 1/2-inch pieces)
- 4 egg large
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.
Cup of Yum
Notes
- Adapted from Smitten Kitchen
Nutrition Information
Serving
3/4 cup hash, 1 egg
Calories
217kcal
(11%)
Carbohydrates
22g
(7%)
Protein
12g
(24%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Cholesterol
196mg
(65%)
Sodium
531mg
(22%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 4 Servings
Amount Per Serving
Calories 217
% Daily Value*
| Serving | 3/4 cup hash, 1 egg | |
| Calories | 217kcal | 11% |
| Carbohydrates | 22g | 7% |
| Protein | 12g | 24% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 196mg | 65% |
| Sodium | 531mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.