Fingerling Potato Hash with Pancetta and Onion |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
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 |
Directions:
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.
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