Now that it is finally starting to feel like summer here in Toronto, we’ve been having a lot of quick and simple weeknight meals. One of our favourites lately has been this pancetta and veggie hash. Its filled with crispy pancetta, and tons of veggies like asparagus, sweet potatoes, yukon gold potatoes, red peppers, zucchini and red onion. We usually top it with some poached eggs, or scrambled eggs for the kids and its always gobbled up. It’s super quick and easy to put together, and is there anything better than eating ‘breakfast’ for dinner? I think not.
I love breakfast, so when I put this meal together for the kids and they enjoyed it, you better believe that it started to appear on our regular menu. There is lots of flexibility with this recipe as well, where you can substitute the veggies I recommend, for one’s that you may have on hand instead. I think that it is the renderings from the pancetta and smoky paprika that really takes it up a notch. Feel free to add whatever veggies you may have on hand as I think it will work out!
To complete this meal, we always serve it with eggs and we recommend our Spring Salad with Arugula, Zucchini, and a Lemon Dressing. We absolutely love it and hope that you will too!
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- ¼ pound pancetta, cut into a fine dice
- 3-4 Yukon gold potatoes, peeled and cut into a fine dice
- 1-2 sweet potatoes, peeled and cut into a fine dice
- 1 red onion (small), chopped finely
- ½ pound asparagus, trimmed and cut into 1-inch pieces
- 1 red pepper, cut into a fine dice
- 1 zucchini, cut into a fine dice
- Salt and pepper
- 2 tsp paprika (I have used smoked or regular)
- 1 tsp chili powder (omit if your kids do not like it spicy at all)
- 1 Tablespoon olive oil
- Heat a frying pan over medium heat. Fry the pancetta, stirring frequently, until it is brown and crispy. Remove with a slotted spoon and place on a separate plate. Leave the renderings in the pan. In the meantime, preheat your oven to 420F.
- Add the sweet potatoes and Yukon gold potatoes to the hot frying pan and let them fry for a few minutes without moving. At this point you want them to soak up some of the renderings from the pancetta and get a bit of crispiness and colour. You will be transferring them to the oven to finish, so do not worry about them being soft.
- While the potatoes are getting crispy, line a baking sheet with parchment paper. Once the potatoes are looking a bit crispy on the edges, transfer them to your prepared baking sheet. Along with the potatoes add the remainder of your veggies to the pan. Sprinkle the paprika, chili powder if using, salt and pepper. Gently mix it together to make sure everything is evenly coated.
- Lastly, drizzle on your olive oil and bake at 420F for 30 min or so. Cooking times will vary depending on how large your veggies are. I always check the veggies every 10 min to ensure they are not burning.
- While your hash is baking, you can start to fry up your eggs if using!
- Once the hash is done, serve the eggs on top of the hash and enjoy!
- Add the potatoes 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. The idea is not to fight them off the frying pan, once they’ve gotten a little color, it’s easier to flip them and you’ve gotten closer to your goal of getting them evenly browned.
- When the potatoes are about three-fourths as crisped and brown as you’d like them — this takes about 15 minutes — add the onion. (I add this now, not earlier, because I find it often burns before the potatoes are done.) 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.