This delicious spring Asparagus-Pancetta and Potato Hash is healthy and light, topped with a fried egg – a delicious weekend breakfast or brunch!
Asparagus-Pancetta Potato Hash
This one-pan hash is made with a combination of sauteed asparagus, diced Yukon gold potatoes, pancetta and shallots then topped with an egg – it’s fantastic! This would also make a great side dish, just leave the eggs out. For a winter version you may also like my Sweet Potato Chicken Hash.
I love a good hash and this Spring version with asparagus and pancetta does not disappoint. Adding vegetables to potatoes is a great way to lighten up a hash. The potatoes are so flavorful and the shallots get caramelized as they cook, delish. You can try this with other vegetables that are in season, like Brussels sprouts. 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 or why not have breakfast for dinner!
Variations:
- Swap out the pancetta for bacon or leave it out to make it meatless
- Swap the yukon potatoes for russet or all purpose. Canned potatoes work great here too!
- Skip the egg and serve it as a side dish with baked salmon or chicken.
More Asparagus Recipes:
- Spring Asparagus Risotto
- Chicken and Asparagus Lemon Stir Fry
- Grilled Prosciutto Wrapped Asparagus
- Asparagus and Green Lentils with Poached Egg
- Cream of Asparagus Soup
Asparagus-Pancetta Potato Hash
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.
