Funked Out Leek and Pancetta Hash
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 321
- Total Fat
- 19
- Saturated Fat
- 5
- Carbohydrates
- 33
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 8
- Cholesterol
- 19
- Sodium
- 519
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
Ingredients
1 pound red bliss potatoes
Salt
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
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.