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4.9 from 48 votes

Asparagus-Pancetta Potato Hash

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

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 Servings
Calories: 217 kcal
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

    Cup of Yum
  1. 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.
  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.

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: 4Servings

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.