Pancetta Fried Eggs and Hash Browns

Ingredients for two people:
4 large eggs
4 thin slices of pancetta
Salt and pepper
Olive oil
2 tablespoons parsley, finely chopped
4 russet potatoes
3 cloves of garlic, minced
Directions:
Spear the potatoes with a fork a few times over the skin.  Pop the potatoes in the microwave and cook for 13 to 15 minutes, until the skin is pulling away and the potato is soft (you can also boil or bake the potatoes if you prefer).  Roughly chop up the potatoes and discard any large sheets of the skin.

Heat a large saucepan with about 1/4 cup olive oil and the garlic over a medium flame.  Add the potatoes and mix to combine, then press everything down, forming a sort of patty.  Salt and pepper them, then let the potatoes cook, untouched, for a few minutes, until just starting to get golden brown on the bottom.  Flip the potatoes (as best as you can, it may fall apart a little), pat down and salt and pepper that side, and cook for a few minutes more until that side is golden brown.  Repeat this process (about 20 minutes) until the potatoes are a deep golden brown and crunchy.  With the back of your spatula, break the potatoes apart and stir around.  Done!

For the eggs, cook the pancetta over medium heat until crunchy on one side.  Flip the pancetta and crack an egg over it.  Salt and pepper the egg and cook until the whites are no longer clear.

Sprinkle a little parsley over the egg and enjoy!
Inspired by Claire Thomas:

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