Winter Vegetable Hash with Pancetta
Last week, I blogged about the wonders of menu planning. Well, I need to take a lesson from myself. This past weekend was busy with work (ugh, I know) and family in town (much more fun than work). And I never had time to sit down and plan a menu for the week. Nevermind actually getting to the grocery store to do our shopping for the week.
This meant that Sunday night’s dinner consisted of a whole lot of Super Bowl party snacks. And on Monday night I made the simplest pasta possible. My cooking report card this week? Um, fail.
But I wasn’t about to let Tuesday night fall by the wayside, along with Sunday and Monday. All it took was a quick trip to our local grocery store to get some potatoes, brussels sprouts, pancetta, and eggs. And we had a very yummy hash in the making.
This hash makes a delicious, satisfying, and simple dinner. But, as Patrick remarked while eating it, it would be a pretty amazing hang-over brunch too. Either way—morning or night—it’s easy to throw together. And it certainly pulled us out of our food slump this week. Good cooking as returned to this kitchen.
WINTER VEGETABLE HASH WITH PANCETTA
This dish could easily be made vegetarian (actually vegan) by skipping the pancetta and egg. I’m sure the vegetables would be quite delicious all on their own!
Serves 4 as a main
1 large yellow onion, chopped
1/4 lb. pancetta, diced
3/4 lb. yukon gold potatoes, peeled and cut into a 1/2 inch dice
3/4 lb. sweet potatoes, peeled and cut into a 1/2 inch dice
3/4 lb. brussels sprouts, cleaned, trimmed, and sliced
fresh parsley, chopped (for garnish—optional)
salt & pepper
In a large pan over medium heat, cook the pancetta until the fat is rendered, and the pancetta is crisp. Remove the pancetta from the pan using a slotted spoon, and drain on a paper towel lined plate. Drain all but 1 tablespoon of the fat renderings from the pan* and, over medium heat, add the yukon gold and sweet potatoes, along with some salt and pepper. Let the potatoes cook for about 3-4 minutes before moving them—this will give them a chance to brown. Once the potatoes have browned on one side, flip them using a spatula, and let them sizzle in the pan for another few minutes, until that side is golden brown as well. Repeat until the potatoes are golden brown on all sides (this should take about 12-15 minutes).
Once the potatoes are nice and golden, add the onion and cook for another 7 minutes—until the onion is soft and translucent. Next, add the brussels spouts, along with a little more salt and pepper (to taste). Cover the pan, and cook until the sprouts are bright green and tender, about 5 -7 minutes. Remove from the heat, and stir in the pancetta.
Divide among 4 serving bowls, and top with a fried egg cooked to order.
* If, at any point, you feel like the veggies are getting too dry, just add a tablespoon or two of olive oil to the pan.