Asparagus-Pancetta Potato Hash
Breakfast Asparagus-Pancetta and Potato Hash topped with an egg – delicious!
Foto: Skinnytaste
Bahan-bahan
- 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
Langkah-langkah
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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.
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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.
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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.
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Meanwhile, cook the eggs as desired. Serve right away topped with egg.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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