This easy potato hash recipe made with tender asparagus and salty pancetta is loaded with fiber and a generous serving of protein.
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.
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