Can somebody please explain to me why I haven’t made hash since August? I loved my smoky summer version and then I just kind of forgot about it.
That was a mistake. What’s not to love? There’s the crispy bits of meat, sweet caramelized onions, and tender pan-roasted potatoes and vegetables. Plus, the ingredients list couldn’t be simpler!
In summer, I filled the hash with bacon, sweet corn and summer squash. For winter, I switched to pancetta, fennel and carrots. It made the dish a little heartier and more comforting, and was fitting with the season.
For an extra bit of protein, top each serving with an over-easy egg. Or for some extra vegetables and vitamins, serve the hash over some wilted kale.
This hash is filling and flavorful on its own, but can also be served mixed with eggs or wilted greens.
- 1/4 pound pancetta, cut into 1/4″ dice
- 4 Yukon gold potatoes
- 1/2 medium yellow onion
- 1 medium bulb fennel
- 4 large carrots
- Salt and pepper, to taste
- Scrub and chop the potatoes, onions and fennel into roughly 1/2″ pieces. Peel the carrots and slice into 1/4″ thick coins.
- Cook the pancetta over medium-high heat in a large cast-iron skillet, stirring and flipping occasionally. Cook until the edges are crispy and browned, about 10 minutes. Remove from the pan and set aside.
- Add the potatoes, onions, fennel and carrots to the skillet. Cook, stirring often, until the potatoes are crisp on the outside, the carrots are tender, and the onions are beginning to caramelize, about 20 minutes.
- Return the pancetta to the skillet and stir. Serve alone, topped with an over-easy egg or over wilted kale.
Make Ahead and Storage
You can cut the carrots and fennel in advance (refrigerate in an airtight container until ready to use), but do not chop the potatoes ahead of time. They will oxidize and turn brown.
You can also cook the pancetta ahead of time and refrigerate it until it is time to make the hash.
Copyrighted by Julie Grice and Savvy Eats