Crispy Pancetta Carbonara Breakfast Hash

• 8 ounces pancetta, diced
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 2 cups potatoes, diced
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 2 tablespoons olive oil
• Salt to taste
• 1/4 cup heavy cream

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add pancetta and cook until crispy.
3. 3 Remove pancetta with a slotted spoon and set aside.
4. 4 Sauté onion and garlic in the same skillet until softened.
5. 5 Add diced potatoes and cook until tender.
6. 6 In a bowl, whisk eggs, Parmesan, black pepper, nutmeg, and heavy cream.
7. 7 Pour egg mixture over potatoes and cook, stirring gently, until creamy.
8. 8 Stir in crispy pancetta.
9. 9 Serve immediately with chopped parsley on top.

Equipment

• Large skillet
• Spatula
• Cutting board
• Knife

Variations

• Add spinach for a pop of color and nutrients.
• Substitute pancetta with bacon for a smoky flavor.

Substitutions

• Use grated pecorino Romano cheese in place of Parmesan for an authentic touch.
• If pancetta is unavailable, bacon is a tasty alternative.

Pairings

• Toast
• Fresh fruit salad

Nutrition

Tips

• For extra creaminess, reserve a bit of pasta water if you're adding pasta.
• Ensure potatoes are cut into small, even pieces for uniform cooking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water to maintain moisture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Serve with a side of toasted sourdough bread.
• Pair with a fresh fruit salad for a balanced meal.

FAQ