Asparagus-Pancetta Potato Hash

This delicious spring Asparagus-Pancetta and Potato Hash is healthy and light, topped with a fried egg – a delicious weekend breakfast or brunch!

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

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

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.

 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.

More Asparagus Recipes:

Breakfast Asparagus-Pancetta and Potato Hash topped with an egg – delicious!
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4.94 from 16 votes
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Asparagus-Pancetta Potato Hash

4
6
2
SP
217 Cals 12 Protein 22 Carbs 9 Fats
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 4 Servings
COURSE: Breakfast, Brunch
CUISINE: American
Breakfast Asparagus-Pancetta and Potato Hash topped with an egg – delicious!

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.

Video

Notes

Adapted from Smitten Kitchen

Nutrition

Serving: 3/4 cup hash, 1 egg, Calories: 217kcal, Carbohydrates: 22g, Protein: 12g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 196mg, Sodium: 531mg, Fiber: 4g, Sugar: 1g
Blue Smart Points: 4
Green Smart Points: 6
Purple Smart Points: 2
Points +: 5
Keywords: Asparagus Potato Hash, Asparagus-Pancetta Potato Hash, breakfast hash, egg and potato hash

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55 comments

  1. Yum! I did top my hash with a sunny side egg. I didn’t have pancetta but I did I add bacon. Super tasty!

  2. Loooved this recipe!! Just decided it will be my Easter breakfast with a Bloody Mary or a big glass of champagne

  3. Thank you for including the Nutritional information with your recipes.

  4. I make this for supper – delicious – great way to use extra veggies if you are on the WW Green plan.

  5. Another crowd pleaser! “Best breakfast I have ever had.” Making it again today based upon a request. This is very easy and delicious and gives the feel of eloquence of a brunch meal at a restaurant.

  6. Love the idea and taste, maybe the wrong pan. I used my Le Creuset enamel medium fry pan. As soon as I put my potatoes in the browned up quickly over medium heat. The onions never caramelized. I thought about adding chicken stock. Left my asparagus really damp to get some moisture. I did use spray olive oil. The pancetta didn’t leave much oil.  Overall I would make it again, in a different pan.

  7. Made this for breakfast this week.. two days in a row because it was THAT good. Love your recipes!

  8. Y’all!! I live in the Bay Area near Houston, TX so we have a lot of yummy seafood… I had left over boiled shrimp, potatoes and mushrooms, and some random asparagus in my fridge. I search on Pinterest for “breakfast asparagus” and it brought me to this recipe. I didn’t want to waste my shrimp so I sautéd everything together, topped with chopped bacon and the egg and it was AMAZING!!! Probably the best make-shift breakfast I’ve ever made! Thank you for this recipe, this magic will definitely happen again!!

  9. This was a delicious and very easy to make dish! I made it for dinner tonight and everybody loved it. My 10 year old actually ate all the asparagus on her plate for the first time ever! 🙂 Thank you, Gina! I love your recipes! ❤️

  10. I use red potatoes instead and it’s still super delicious with either! Love this recipe! 

  11. Made this yesterday for a special Saturday breakfast…loved it and will be making it again.

  12. I make a similar recipe using butternut squash and sweet potatoes and my green is shaved Brussels sprouts. It’s a family favorite.

  13. So easy and delicious! I made this dish as a breakfast for dinner and it was husband approved. It also tastes great reheated as leftovers with a soft boiled egg on top! 

  14. Made this tonight for dinner for my BF and I, because I was Dying for potatoes. We added some red bell pepper. This was so delicious!!!!!! It is going to be my new inspiration for an easy healthy weeknight meal. I love you Gina, you’re seriously my hero.

  15. So delicious! My pancetta was a bit salty but otherwise great. Leftovers heated up well. 

  16. WW recipe builder says this is 5 freestyle points

  17. I absolutely LOVE this dish and it holds up well as leftovers just cook another egg! Love your site thank you for these amazing recipes!

  18. This recipe was delicious! I used an onion because I didn’t have a shallot and probably used more asparagus because they are free on weight watchers! I also added a little bit of red bell pepper because I had one I needed to use. I also had two eggs because they are free, too! I had never used pancetta to cook before and will again – it was very good! I let my eggs get to hard, next time I will leave them a bit runny!

  19. The hardest part was dicing the potatoes!!! I love that!! And it tasted phenomenal. A perfect Sunday breakfast.

  20. I made this! Super delicious! I would never get tired of making it lett a lone making it. ????????

  21. I made this on Sunday for a family brunch, and it was so good!!
    I did add chopped corned beef as my boyfriend’s mother made some corned beef for the hash. I added it when I added the shallots (after browning one side of the potatoes). It turned out sooo yummy! I loved the asparagus in the dish, it really added a great freshness. My mom who generally doesn’t like asparagus loved this. I will definitely make this again, probably without the corned beef next time (although it was really good in this, it definitely upped the calories and I’d probably only add it on special occasions as I’m sure this would be perfectly yummy without it).

  22. Just made this tonight.  It is EXCELLENT!  There is something so tasty about runny egg yolk with asparagus…and then add the potatoes and pancetta.  Delicious!  Do you have a recipe for some sort of “light” sauce that you could recommend instead of the egg.  As much as I love eggs, they have a tendency to bother my stomach (I did make the sacrifice tonight because it is so darn good).  I don’t want to give up this recipe and it wouldn’t be the same without the egg, but maybe a yummy sauce to replace that yolky goodness???

  23. SO SO SO SO GOOD! Another homerun!!!!!!!! PS: I  added a pinch of grated parm and used my truffled salt and OHHHH WOW!!!!

  24. Posted once before and my comment was deleted. Trying one more time. This is an almost-word for word rip-off of a Smitten Kitchen recipe from 2010, with zero credit given. It is not cool to take credit for someone else’s work.

    • I came down to the comments to say the same thing! How hard is it to put some attribution? This is definitely a copy-cat of the Smitten Kitchen recipe. 

    • I ALWAYS give credit when adapting a recipe as you can see all over this blog. It’s possible this may have been adapted from her by seeing how similar it is, but since I had this in an old email to myself (I meant to make this last year then never did) so when I saw email pop up, I retested it and did not remember but thanks for pointing it out, I am more than happy to link it as a lighter adaption.

    • I ALWAYS give credit when adapting a recipe as you can see all over this blog. It’s possible this may have been adapted from her by seeing how similar it is, but since I had this in an old email to myself (I meant to make this last year then never did) so when I saw my old email pop up, I made my own version of it and did not remember the source but thanks for pointing it out, I am more than happy to link it as a lighter adaption.  

  25. Love your website and your cookbook I can’t wait to cook this recipe.  Although I am not a fan of  asparagus any suggestions about what can I use instead thanks.

  26. This looks delicious! I am excited to try this hash with the asparagus. I make a similar one with Brussel sprouts and sweet potatoes that is to die for. It will be nice to have a similar yet different recipe on hand. This is also a great way to get more vegetables in during breakfast!
    Thanks for the great post!

  27. I made this for breakfast today…. So yummy, easy and satisfying..  A great change from breakfast smoothie or oatmeal. Thanks!

  28. Pretty delicious, even though my stovetop was a mess! I used “Simply Potatoes” diced potatoes which saved me time. Adding to the line up.

  29. Gina,

    have been such a big fan of yours for a few years now! I recommend you to everyone I know that is looking for delicious, healthy recipes. Every one of your recipes I have made has been absolutely delicious! Just recently began the 21 day fix program with a group of about 40 other women and was SO excited to see you have started providing the container calculations for a few of your recipes. Just wondering in your “free time” will you be offering more? Thanks!

    Carol

  30. I made this for dinner last night and was able to have leftovers for breakfast this morning. Absolutely fantastic! I haven’t gone wrong with any of your recipes.
    I added bell peppers because I had them on hand and it was amazing. Will definitely be making this again.

  31. Made this today with the egg for my sister and I for lunch. Reheated the leftover hash and served it with salmon for my husband and I for supper. It was so good, both ways. Thank you Gina.

  32. I cannot wait to try this, Gina!  Any ETA on the new cookbook  I’ve almost “Julie and Julia’d” my way through the first one!

  33. I was just using up leftovers, but “invented” something similar a few weeks ago. Yours looks even better, but  the last of a Costco rotisserie chicken was good too. I also put my asparagus in the microwave for a minute or more.. I do the same with asparagus I chop for a salad. 

  34. Excellent dish, another hit on your hands. 

  35. I love your blog, thank you for doing!

  36. What a great idea!  Thank you so much for posting! Really excited to try it!  Just bought a ton of asparagus and needed a new recipe!

  37. I made this last night for dinner. It was delicious! It’s going into our spring dinner rotation. 

  38. This looks sooo good, I’m going to have to try it soon.  I thought it was butternut squash from the picture, I guess that would work too!

  39. Looks amazing(!!) except I can’t eat pancetta. I know I’m losing flavor by substituting but what might you recommend? Just olive oil? 

  40. Hash is my favorite way to breakfast. But I have NEVER implemented asparagus! I had better remedy that right away. Thanks for the tip!

  41. So good!  Just made for dinner ????

  42. I’m going to be making this for our dinner this week. What a wonderfully simple and nutritious meal.

  43. Looks fantastic!  I love this site!

  44. Yum! I’m making this day!