Funked Out Leek and Pancetta Hash

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  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
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1 pound red bliss potatoes


2 tablespoons olive oil

1/4 pound pancetta, cut into small chunks

3 leeks, washed and cut in half moons

2 tablespoons smoked paprika

1 tablespoon red pepper flakes, or to taste

2 tablespoons chopped thyme leaves

2 tablespoons chopped parsley leaves

Freshly cracked black pepper


  1. 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.
  2. 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.