Fingerling Potato Hash with Pancetta and Onion

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  • Servings: 2

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  • 1 pound fingerling or small new potatoes
  • 2 ounces sliced pancetta, cut into 3/4-inch pieces
  • 2 tablespoons unsalted butter
  • 1/2 cup finely chopped sweet onion
  • Salt and freshly ground pepper
  • 1 tablespoon chopped parsley

How to make this recipe

  1. In a medium saucepan, cover the potatoes with water and bring to a boil. Reduce the heat to moderately high and simmer until tender, about 20 minutes; drain. Let the potatoes cool slightly, then cut into 1-inch pieces.

  2. In a medium cast-iron skillet, cook the pancetta over moderately high heat for 2 minutes. Transfer the pancetta to a plate. Melt the butter in the skillet. Add the potatoes and cook over moderate heat, turning occasionally, until golden and crisp, about 7 minutes. Add the onion and pancetta, season with salt and pepper and cook until the onion is translucent, about 5 minutes. Stir in the parsley and serve right away.

Contributed By Published September 2000

481261 recipes/fingerling-potato-hash-with-pancetta-and-onion 2013-12-06T23:25:50+00:00 Grace Parisi fall|winter|valentines-day|american|side-dishes|2|fast|brunch september-2000,potato hash,breakfast hash,fingerling potato recipes,potatoes with pancetta,potatoes with onions,Grace Parisi recipes,fingerling-potato-hash-with-pancetta-and-onion 481261

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