Potato, Pancetta and Red Onion Hash
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)
• 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.