Sunday Supper: Potato, Pancetta and Red Onion Hash

  • November 30, 2013 - 2:00 PM

Potato, Pancetta and Red Onion Hash

Serves 4.

Note: Pancetta is cured pork, on the order of bacon; it’s often used in Italian cooking. From “The Family Cookbook,” by Caroline Bretherton.

2 1/4 lb. Russet potatoes, peeled and cut into bite-sized chunks

• 1 tbsp. olive oil

• 2 red onions, finely chopped

3 1/2 oz. chopped pancetta (see Note)

• Butter

• 4 eggs

Salt and freshly ground black pepper

• 2 tbsp. finely chopped chives


Bring a saucepan of salted water to a boil, add the potatoes and cook for 10 minutes. Drain.

Meanwhile, heat the oil in a large, nonstick frying pan over medium heat and cook the onions for 5 minutes. Add the pancetta, season well, and cook for another 5 minutes, stirring occasionally.

Add the cooked potatoes to the frying pan and cook over high heat for about 15 minutes, stirring frequently.

Meanwhile, add a bit of butter to a frying pan and melt. Add eggs to fry, sprinkling with salt and pepper, if desired (if you keep the yolks runny, they will form a sauce on the hash).

Divide hash among warmed plates; top each with fried egg and sprinkle with chives.

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