Recipe courtesy of Aaron McCargo Jr.
Funked Out Leek and Pancetta Hash
Getting reviews...
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 321
- Total Fat
- 19 g
- Saturated Fat
- 5 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 8 g
- Cholesterol
- 19 mg
- Sodium
- 519 mg
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 321
- Total Fat
- 19 g
- Saturated Fat
- 5 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 8 g
- Cholesterol
- 19 mg
- Sodium
- 519 mg
Ingredients
Directions
- Cut the red potatoes in half. Bring a medium pot of salted water to a boil over medium heat. Add the potatoes and cook until tender, approximately 10 minutes. Drain the potatoes and set aside.
- In a large saute pan over medium-high heat, add the oil. Add the pancetta and cook until crisp, about 3 to 4 minutes. Stir in the leeks and cook until softened, about 1 to 2 minutes. Add the potatoes and toss well to combine. Stir in the smoked paprika and red pepper flakes and cook for 5 minutes. Mix well, then add the fresh herbs. Season the hash, to taste, with salt and pepper.
