Sunday, May 3, 2015

Asparagus, Potato and Pancetta Hash

Old blog, new kitchen! I'm (finally) back with a new recipe, celebrating ol' Zou's 3rd anniversary from my new digs in Ardmore, PA. The kitchen is about 3 times the size of my former galley number and boasts a gas range, so I'm happier than ever to be spending time over the stove. I promised the other household half that I'd make mole sometime soon, a task that was almost unbearable in previous close confines. 

This morning, however, I'm sharing a recipe for the perfect breakfast to enjoy with a pot of coffee while hashing out some apartment projects that need to get done: this mess of potatoes, pancetta, crisp twiggy asparagus, scallions and eggs. It's just the savory, nourishing pile needed before attacking the old carpet staples left in the nice wood stairs....(wish us luck).

Asparagus, Potato and Pancetta Hash
Makes 2 servings

Adapted from Smitten Kitchen

*2-3 fist-size Yukon Golds, diced into 1/2-1/3 in cubes
*1/4 lb pancetta, cut into small cubes
*3 scallions, white and light green parts sliced in 1/4 in rounds
*5 young slender asparagus spears, trimmed and sliced into segments
*Big pinch red pepper flakes
*An egg per serving
*Freshly ground black pepper (and salt, if you're a sodium fiend)

In a wide cast iron pan over medium heat, render the pancetta for about ten minutes, turning frequently, until it's nice and crisp. Remove and set aside (I usually store it in the little pan I'll later be frying the eggs in to take advantage of the pancetta's sweetsweet fat). Add the potatoes with a little extra fat if need be and leave them to saute without touching them for about 5-6 minutes. Turn and repeat until the potatoes are evenly browned on all sides, about 15-20 minutes total. At about 15 minutes in, add the scallions, asparagus and pepper flakes and after a good toss, add the pancetta back in. Cover the skillet so the asparagus can saute and steam for a bit, a couple minutes perhaps. Meanwhile, fry the eggs. When the asparagus has cooked to your liking (I prefer it still on the toothsome side) check for seasoning and dish out the hash, topping each portion with an egg. Serve with your favorite vinegar-y hot sauce, if you please.

Snapshot of the lovely eggs fresh from my friend's hens that topped the hash

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