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
