Spring Asparagus Pancetta Hash

This is one of my new favorite recipes! Of course, add pancetta to just about anything and it’s going to be amazing. Same goes for bacon. But seriously, this recipe is so delightful. The flavors are amazing and you can pretend you’re eating healthy ’cause there’s asparagus involved. Yeahhh, right. Just eat this. You won’t regret it. Promise.

Spring Asparagus Pancetta Hash

Serves: 4
Recipe courtesy Smitten Kitchen

1/4 pound pancetta, cut into 1/4-inch dice
1 pound yukon gold potatoes, peeled and cut into 1/2-inch dice
1 small yellow onions, chopped small
1/2 pound asparagus spears, tough ends trimmed and cut into 1-inch segments
Salt
Pepper

Heat a 12-inch cast iron frying pan over medium heat. Fry the pancetta, turning it frequently so that it browns and crisps on all sides; this takes about 10 minutes. Remove it with a slotted spoon and drain it on paper towels. Leave the heat on and the renderings in the pan.

Add the potatoes and don’t move them for a couple minutes. Use this time to season them well with salt and pepper. Once they’ve gotten a little brown underneath, begin flipping and turning them, then letting them cook again for a few minutes.

When the potatoes are about three-fourths as crisped and brown as you’d like them (about 15 minutes) add the onion. Cook for an additional 5 minutes. Add the asparagus, cover the pan and cook for 5 to 8 minutes, or until crisply cooked. (Skinny asparagus will take just 5 minutes; thicker asparagus will take longer.) Remove the lid, return the pancetta to the pan for another minute, to reheat. Taste for seasoning and adjust if needed. Serve immediately.

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~ by spontaneoustruth on May 26, 2010.

3 Responses to “Spring Asparagus Pancetta Hash”

  1. I’ve got to try this recipe out! Nom!

  2. oooo ok! I told brandon about this and he’s all about making this one.

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