Asparagus Pancetta Hash
Smitten Kitchen wins. It just does. The photography is what first drew me in, but the photographs lured me with the hope of making food that's even half as beautiful as her's. And then when I tried this recipe, it was actually really freaking delicious. If you haven't checked out that blog, I suggest you do so when you're not hungry.
Tonight, I made the spring asparagus pancetta hash. It was very easy, and the few ingredients (and I actually mean a few...as in 3ish) in the recipe were perfectly balanced. And it was cheap. The crunchy rich pancetta, browned potatoes, moist (sorry, Kristen) onions, and brightness of the asparagus were perfect. Following her suggestion, I cooked eggs on top, and the yolkiness made it even better. If you're making this as part of a meal, rather than a whole meal, you don't even need them.
I wish I had taken pictures...I got a bag of small mixed potatoes from Trader Joe's, and it had some purple potatoes in it. The deep purple with the pan-fried brown on the white potatoes and the bright green of the asparagus...it was pretty.
Anyway, here's the recipe.
1/4 lb pancetta or bacon
1 lb potatoes
1 small onion
1/2 lb asparagus
(okay, 4ish ingredients. still.)
Heat up a cast iron skillet over medium/m-low heat. In the meantime, cut the pancetta into little cubes. Throw it into the skillet, and let it render until crunchy, stirring fairly often. While that cooks, dice the potatoes into whatever shape you like for hash. I like the skins, so I left them on. When the pancetta is ready, fish it all out with a slotted spoon, reserve.
Put the potatoes into the skillet with the the rendered pancetta fat. Just leave them there for a few minutes to let them brown. Season while you wait. When they're nicely toasted, flip them and let another side brown. While this happens, chop the onion. Keep flipping until they're 3/4 to the state of toasted potato greatness that you like. Add the onion.
Let the onion cook for a couple of minutes, and in the meantime, cut the asparagus into 1" pieces. Add to the skillet, cover, and let cook until the asparagus is ready. Stir the pancetta in, season again to taste, and here it could either be done, or you could crack eggs on top, cover, and let them cook.
Tonight, I made the spring asparagus pancetta hash. It was very easy, and the few ingredients (and I actually mean a few...as in 3ish) in the recipe were perfectly balanced. And it was cheap. The crunchy rich pancetta, browned potatoes, moist (sorry, Kristen) onions, and brightness of the asparagus were perfect. Following her suggestion, I cooked eggs on top, and the yolkiness made it even better. If you're making this as part of a meal, rather than a whole meal, you don't even need them.
I wish I had taken pictures...I got a bag of small mixed potatoes from Trader Joe's, and it had some purple potatoes in it. The deep purple with the pan-fried brown on the white potatoes and the bright green of the asparagus...it was pretty.
Anyway, here's the recipe.
1/4 lb pancetta or bacon
1 lb potatoes
1 small onion
1/2 lb asparagus
(okay, 4ish ingredients. still.)
Heat up a cast iron skillet over medium/m-low heat. In the meantime, cut the pancetta into little cubes. Throw it into the skillet, and let it render until crunchy, stirring fairly often. While that cooks, dice the potatoes into whatever shape you like for hash. I like the skins, so I left them on. When the pancetta is ready, fish it all out with a slotted spoon, reserve.
Put the potatoes into the skillet with the the rendered pancetta fat. Just leave them there for a few minutes to let them brown. Season while you wait. When they're nicely toasted, flip them and let another side brown. While this happens, chop the onion. Keep flipping until they're 3/4 to the state of toasted potato greatness that you like. Add the onion.
Let the onion cook for a couple of minutes, and in the meantime, cut the asparagus into 1" pieces. Add to the skillet, cover, and let cook until the asparagus is ready. Stir the pancetta in, season again to taste, and here it could either be done, or you could crack eggs on top, cover, and let them cook.
Comments
I have checked Smitten Kitchen, per your links. Loved it.
Alex just leaned over my shoulder and said "Oh, I liked that, it was a good hash." That's what he would have written. New recipe coming tonight!
Re: Smitten Kitchen, I'm dying to try her leak bread puddingish thing.
This might be a drunk post.