spring asparagus pancetta hash

Course Breakfast and Brunch

Ingredients in this Recipe

1 pound Yukon gold potatoes, peeled and cut into a 1/2 inch dice
1 small yellow onion, chopped small
1/2 pound asparagus, tough ends trimmed and cut into 1 inch segments
1/4 pound pancetta (a cured pork that is less salty than proscuitto, and not smoked like bacon), cut into 1/4 inch dice
Salt and pepper to taste

See Full Recipe at Smitten Kitchen