Spring Asparagus Pancetta Hash: Difference between revisions
Created page with "{{RecipeSummary |PrepTime= |CookTime= |Source=[https://smittenkitchen.com/2010/05/spring-asparagus-pancetta-hash Smitten Kitchen] |Yield= |Rating={{unrated}} }} === Ingredients === * 1/4 lb pancetta, cut into 1/4-inch dice * 1 lb Yukon gold potatoes, peeled and cut into a 1/2-inch dice * 1 small yellow onion, chopped small * 1/2 lb asparagus, tough ends trimmed and cut into 1-inch segments * Salt and pepper to taste === Preparation === Heat a 12-inch cast iron frying pa..." |
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{{RecipeSummary | {{RecipeSummary | ||
|PrepTime= | |PrepTime=15 min | ||
|CookTime= | |CookTime=45 min | ||
|Source=[https://smittenkitchen.com/2010/05/spring-asparagus-pancetta-hash Smitten Kitchen] | |Source=[https://smittenkitchen.com/2010/05/spring-asparagus-pancetta-hash Smitten Kitchen] | ||
|Yield= | |Yield=4 servings | ||
|Rating={{ | |Rating={{Very Good}} | ||
}} | }} | ||
=== Ingredients === | === Ingredients === | ||
Latest revision as of 19:47, 14 May 2025
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | 45 min |
| Source | Smitten Kitchen |
| Yield / serves | 4 servings |
| Rating | Very good |
Ingredients
- 1/4 lb pancetta, cut into 1/4-inch dice
- 1 lb Yukon gold potatoes, peeled and cut into a 1/2-inch dice
- 1 small yellow onion, chopped small
- 1/2 lb asparagus, tough ends trimmed and cut into 1-inch segments
- Salt and pepper to taste
Preparation
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. (With a well-seasoned cast iron, this should be all the fat you need to cook the remainder of the hash. If you’re not using a cast iron, you might need to add a tablespoon or so of oil; if you’ve skipped the pork, you’ll want to start with 2 tablespoons oil.)
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.
Serving ideas: Fried eggs, dabs of goat cheese and slivers of green onions
