Asparagus-Pancetta Potato Hash

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

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

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

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

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.

Breakfast Asparagus-Pancetta and Potato Hash topped with an egg – delicious!
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5 from 9 votes
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Asparagus-Pancetta Potato Hash

4
Freestyle Points
217
Calories
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.

Notes

Adapted from Smitten Kitchen

Nutrition

Serving: 3/4 cup hash, 1 egg, Calories: 217kcal, Carbohydrates: 22g, Protein: 12g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 196mg, Sodium: 531mg, Potassium: 0mg, Fiber: 4g, Sugar: 1g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 4
Points +: 5